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  • Linguine with Garlicky Breadcrumbs

    1 vote
    Recipe from Cooking Light

    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

    Directions

    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.

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