I paused to grab the counter for an instant and then went right back to boiling the linguine. This garlicky menu from the September 2003 Cooking Light was a snap to throw together on a weeknight for a tired after-work girl. And, as Laura pointed out, it's all vegetarian!
Linguine with Garlicky Breadcrumbs
Arugula and hearts of palm salad
Cantaloupe and honeydew melon
I made the breadcrumbs a few days ago so I wouldn't have to deal with that part tonight. It would be easy to jazz up the pasta even further with some gorgonzola and walnuts.
For the linguine, preheat oven to 250 degrees.
Place 1 slice day-old hearty white bread, torn, in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250 degrees for 30 minutes or until dry.
Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium heat. Add 6 garlic cloves, minced; cook 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 8 ounces uncooked linguine according to package directions, omitting salt and fat; drain. Place pasta in a large bowl. Add 1 1/2 teaspoons oil, breadcrumbs, 1/4 cup chopped fresh parsley, 2 teaspoons fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; toss gently to combine. Serve immediately. Yield: 4 servings.
For the salad, divide 6 cups trimmed arugula, 1 cup julienne-cut red bell pepper, 1 cup coarsely chopped jarred hearts of palm, and 1 cup canned garbanzo beans evenly among 4 salad plates. Combine 2 tablespoons sherry vinegar, 2 teaspoons extravirgin olive oil, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1 crushed garlic clove, stirring with a whisk. Drizzle evenly over salads.Posted by astraea on September 04, 2003 | TrackBack