Linguine with Garlicky Bread Crumbs

I am on a trend this week, it seems, of posting recipes I made several weeks ago.  But hey, I gotta catch up, so that I can post what I’m currently cooking, also!


This weekend I am going out of town with some friends to see Blake Shelton in concert, which I’m pretty excited about.  It’s nice to get away with the girls, and to get to my first concert of the summer (well, my husband took me to see Brad Paisley in May, but I don’t think that counts as summer, hehe).


This is yet another pasta dish, from Cooking Light (I had a ton of pasta stockpiled in the cabinets, what can I say?).  It was different, as it was actually pretty dry, but I still enjoyed it.  My husband was less of a fan, but he still ate it, though I’m not sure if he’d want it again, unless I made it a bit creamier.  Also, I even included extra garlic, but it still wasn’t garlicky enough!  But hey, it was more than edible, used up ingredients I already had, and provided leftovers for work lunches, so it was still a successful dish. Oh!! One other thing. I added chicken (as you can see from the above picture). Feel free to include or omit.


 Linguine with Garlicky Bread Crumbs

serves 4 

-1 slice of bread, torn (I actually just used store-bought bread crumbs, since I already had them)
-2tbsp olive oil, divided
-6 garlic cloves, minced
-8oz uncooked linguine
-1/4cu chopped fresh parsley
-2tsp fresh lemon juice
-1/2tsp salt
-1/4tsp freshly ground black pepper
-Cooked chicken, cut into cubes (if you choose)

-Preheat oven to 250° (if you are making your own breadcrumbs).
-Place bread in a food processor and 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 (again, skip this if you are using store-bought breadcrumbs).
-Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic and cook for 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.
-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, black pepper, and chicken; toss gently to combine. Serve immediately.


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