Monday, May 4, 2009

Linguine with Garlicky Bread Crumbs

This is yet another Cooking Light success. I have put this pasta dish on my menu several times and never got around to making it. Tonight I finally got around to making this recipe and John and I both liked it. I thought the texture was very interesting and different then your average pasta meal. Definitely worth a try!

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
* 1/2 cup chicken broth (I added this to make a little bit extra sauce for the pasta)

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 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.

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. **If you choose to add chicken broth like I did add it in this step.

** 6 Weight Watchers points per 1 cup serving


  1. oooh those breadcrumbs sounds great over the pasta!