Cherry Tomato Spaghetti w/ pine nuts
"Recipe source: Cooking Light (July/2007)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (192.8 g)
- Calories 338.8
- Total Fat - 9.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 336.6 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 3.7 g
- Sugars - 5.2 g
- Protein - 10.4 g
- Calcium - 52.7 mg
- Iron - 1.9 mg
- Vitamin C - 16.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a food processor add the bread and pulse 10 times or until there are coarse crumbs -- you need 1 cup. Add 1 1/2 teaspoons oil and 1/2 teaspoon garlic powder and pulse to combine.
Step 2
Place a large skillet over medium heat and add eh breadcrumb mixture and cook for 2 minutes or until toasted. Remove from pan; set aside.
Step 3
Add 1 teaspoon oil to pan and then add the tomatoes, cook for 3-5 minutes or until the tomatoes begin to wrinkle. Sprinkle with 1/2 teaspoon garlic powder and the garlic and cook for 30 seconds; cover and reduce to heat to low.
Step 4
Cook pasta according to package directions; drain. Add the pasta, 2 teaspoons oil, basil, pine nuts, salt and pepper; toss and stir to combine. Place in serving dish and toss with the breadcrumbs.
Tips
No special items needed.
1 Reviews
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