Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The tomatoes offer lycopene, vitamin C, and fiber.

Recipe by Cooking Light July 2007


Recipe Summary test

4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Add 1 1/2 teaspoons oil and 1/2 teaspoon garlic powder; pulse to combine.

  • Heat a large nonstick skillet over medium heat. Add breadcrumb mixture to pan; cook 2 minutes or until lightly toasted. Remove from pan; set aside.

  • Heat 1 teaspoon oil in pan. Add tomatoes to pan; cook for 3 minutes or until tomatoes begin to wrinkle. Sprinkle with remaining 1/2 teaspoon garlic powder and garlic; cook 30 seconds. Cover; reduce heat to low.

  • Cook pasta according to the package directions, omitting salt and fat. Add pasta, remaining 2 teaspoons oil, basil, pine nuts, salt, and pepper to tomato mixture, stirring to combine. Toss pasta with breadcrumbs; serve immediately.

Nutrition Facts

365 calories; calories from fat 28%; fat 11.2g; saturated fat 1.2g; mono fat 5.1g; poly fat 3.2g; protein 11.2g; carbohydrates 56.4g; fiber 3.5g; iron 3.3mg; sodium 395mg; calcium 39mg.