Linguine with Garlicky Breadcrumbs

Photography: Randy Mayor; Styling: Melanie J. Clarke

This dish of pantry staples is a good choice for a hectic weeknight supper. Toast the breadcrumbs in advance to speed preparation later.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 24%
  • Fat: 7.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.9g
  • Carbohydrate: 49g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 346mg
  • Calcium: 30mg

Ingredients

  • 1 slice day-old hearty white bread (such as Pepperidge Farm), torn
  • 2 tablespoons olive oil, divided
  • 6 garlic cloves, minced
  • 8 ounces uncooked linguine
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 250°.
  2. 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.
  3. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Remove from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently.
  4. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl. Add 1 1/2 teaspoons oil, breadcrumbs, parsley, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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