Recipe can be found on Cooking Light’s site here.)
Step by Step Instructions:
I loved that this dish used items that I always have on hand including: Garlic cloves (I totally love buying minced garlic to save me a step), Olive Oil, Salt, Crushed Red Pepper, One Lemon, 8 ounces of uncooked linguine (or your favorite noodles – I used whole wheat pasta), Ground Pepper, Breadcrumbs (the recipe calls for making your own bread crumbs but I didn’t have bread on hand and these worked great), and Fresh Parsley.
I began by preheating the oven to 250 degrees. While the oven preheated, I spread out 2/3 cup of bread crumbs on a lined cookie sheet.
Once the oven is preheated, place the bread crumbs in the oven for 15-30 minutes or until the bread crumbs are dried out. Since I used canned bread crumbs, I only baked them for 15 minutes.
While the bread crumbs cooled, I began cooking my pasta and heated 1 1/2 tablespoons of olive oil in a pan over medium heat.
Once the oil is heated, I added 6 cloves of minced garlic and sprinkled in about 1/8 to 1/4 teaspoon of crushed red pepper flakes. Add however much you like, but this really added much needed flavor to the dish. Heat the garlic and red pepper for about 30 seconds while you stir constantly. Then remove the pan from the heat and let it sit for about 5 minutes.
While the oil sat for 5 minutes, I chopped 1/4 cup of parsley.
Then I juiced one lemon and set the juice aside.
At this point, I put the pan with the oil, garlic, and red pepper flakes back over a medium heat. Then I added the bread crumbs.
The bread crumbs get cooked for about 5-6 minutes or until they are nicely toasted.
I added the bread crumb mixture to the drained pasta along with the chopped parsley, 2 teaspoons of fresh lemon juice, 1 1/2 tablespoons of olive oil, and salt and pepper…
…then mixed it with the pasta. I then tasted the dish and I decided to add a little more olive oil and lemon juice. A thought came to me as I scarfed down the leftovers…lemon zest would add wonderful flavor to the pasta as well! Hope you enjoy this easy and healthy pasta!!
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. 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.
Amount per serving (Makes 4 servings)
Calories from fat: 24%
Saturated fat: 1.2g
Monounsaturated fat: 5g
Polyunsaturated fat: 0.6g