• 4servings
  • 295calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 slice day-old hearty white bread (such as Pepperidge Farm), torn

  2. 2 tablespoons olive oil , divided

  3. 6 garlic cloves, minced

  4. 8 ounces uncooked linguine

  5. 1/4 cup chopped fresh parsley

  6. 2 teaspoons fresh lemon juice

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  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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