Cherry Tomato Spaghetti with Toasted Pine Nuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The tomatoes offer lycopene, vitamin C, and fiber. Ingredients:
2 (1-ounce) slices sandwich bread |
1 1/2 tablespoons olive oil, divided |
1 teaspoon garlic powder, divided |
3 cups red cherry tomatoes |
3 garlic cloves, thinly sliced |
8 ounces uncooked spaghetti |
1/4 cup chopped fresh basil |
3 tablespoons pine nuts, toasted |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Add 1 1/2 teaspoons oil and 1/2 teaspoon garlic powder; pulse to combine.
2. Heat a large nonstick skillet over medium heat. Add breadcrumb mixture to pan; cook 2 minutes or until lightly toasted. Remove from pan; set aside.
3. Heat 1 teaspoon oil in pan. Add tomatoes to pan; cook for 3 minutes or until tomatoes begin to wrinkle. Sprinkle with remaining 1/2 teaspoon garlic powder and garlic; cook 30 seconds. Cover; reduce heat to low.
4. Cook pasta according to the package directions, omitting salt and fat. Add pasta, remaining 2 teaspoons oil, basil, pine nuts, salt, and pepper to tomato mixture, stirring to combine. Toss pasta with breadcrumbs; serve immediately.
|
|