1 slice day old hearty White Bread
1 tsp. Olive Oil
4 cloves Garlic, minced
8oz. uncooked Fettuccine
1/4 C. chopped Parsley
1/4 C. (1oz.) crumbled Gorganzola Cheese
3 T. chopped toasted Walnuts
2 tsp. fresh Lemon Juice
1/2 tsp. Salt
1/4 tsp. Pepper

Preheat oven to 250 degrees. Place bread in food processor, pulse 10 times or until coarse crumbs measure 2/3 C.. Place breakdcrumbs on a baking sheet and bake at 250 for 30 minutes or until dry. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook 30 seconds, stirring constantly. Remove from heat; let stand 5 minutes. Return pan to heat, stir in breadcrumbs and cook six minutes or until lightly browned, stirring frequently. Cook pasta according to package directions, omitting salt and fat; drain. Place fettuccine in a large bowl. Add bread crumb mixture, parsley, cheese, walnuts, lemon juice, salt and pepper; toss gently to combine. Serve immediately.

Yield: 4 servings
Serving Size: 1 1/2 C.

Calories: 327
Fat: 10.4g
Fiber: 2.9g