Linguine with Garlicky Breadcrumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish of pantry staples is a good choice for a hectic weeknight supper. Toast the breadcrumbs in advance to speed preparation later. 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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