1 slice day-old hearty White Bread, torn
\n2 T. Olive Oil, divided
\n6 cloves Garlic, minced
\n80z. uncooked Linguine
\n1\/4 C. chopped Parsley
\n2 tsp. 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 1 1\/2 T. olive 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 pasta in a large bowl. Add 1 1\/2 tsp. Oil, breadcrumbs, parsley, 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: 297
\nFat: 7.9g
\nFiber: 2.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 slice day-old hearty White Bread, torn 2 T. Olive Oil, divided 6 cloves Garlic, minced 80z. uncooked Linguine 1\/4 C. chopped Parsley 2 tsp. 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 1 1\/2 T. olive oil in a large nonstick skillet…<\/p>\n