- 1 slice day-old hearty white bread (such as Pepperidge Farm), torn
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 8 ounces uncooked fettuccine
- 1/4 cup chopped fresh parsley
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
- 3 tablespoons chopped walnuts, toasted
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- calories 327
- caloriesfromfat 29 %
- fat 10.4 g
- satfat 2.5 g
- monofat 3 g
- polyfat 3 g
- protein 11.1 g
- carbohydrate 49.5 g
- fiber 2.9 g
- cholesterol 6.3 mg
- iron 2.5 mg
- sodium 444 mg
- calcium 70 mg
How to Make It
Preheat oven to 250°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry.
Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic, and cook 30 seconds, stirring constantly. Remove garlic mixture from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs; cook 6 minutes or until lightly browned, stirring mixture frequently.
Cook the fettuccine according to package directions, omitting salt and fat; drain. Place fettuccine in a large bowl. Add the breadcrumb mixture, parsley, Gorgonzola, walnuts, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.
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