Photography: Randy Mayor; Styling: Melanie J. Clarke
4 servings (serving size: 1 1/2 cups)

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

How to Make It

Step 1

Preheat oven to 250°.

Step 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.

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

jfessler's Review

November 04, 2013
Thought it was great! Save yourself time and use store bought breadcrumbs! Who makes their own breadcrumbs these days?? We have added this to our recipe rotation - serve it with grilled chicken breast and a veggie. Easy and very tasty!

Isthatyourmama's Review

July 22, 2013

PattyBluebird61's Review

June 24, 2013
I measured out plain bread crumbs; saved time, turning on the oven in the summer and cleanup, IMO. Besides, how do you get 2/3 cup of bread crumbs from one slice of bread? I also added extra olive oil. The three of us enjoyed it!

MrsCarney's Review

October 01, 2012
Changes I made-whole wheat linguine, extra garlic, garlic olive oil, store bought italian bread crumbs, no parsley, added a bit of parmesan cheese. We also kept a bottle of balsamic vinegar on the table to add a bit to our pasta- it was delicious! We will definitely make this again. I appreciated not having to have a ton of fresh produce on hand to be able to make it.

ceecoxy's Review

June 13, 2012

JenSke's Review

March 23, 2012
Flavors are ok. Way too dry even after adding more oil.....Won't make again.

annssister's Review

February 24, 2011
Very simple as far as flavor and prep. It's a great base from which to experiment but doesn't offer much as is. We won't be adding this to our regulars.