1 slice day old hearty White Bread
\n1 tsp. Olive Oil
\n4 cloves Garlic, minced
\n8oz. uncooked Fettuccine
\n1\/4 C. chopped Parsley
\n1\/4 C. (1oz.) crumbled Gorganzola Cheese
\n3 T. chopped toasted Walnuts
\n2 tsp. fresh Lemon Juice
\n1\/2 tsp. Salt
\n1\/4 tsp. Pepper<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing Size: 1 1\/2 C.<\/p>\n
Calories: 327
\nFat: 10.4g
\nFiber: 2.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n