PASTA WITH BREAD CRUMBS

PASTA WITH BREAD CRUMBS

Serves 4 as an entree, 6 as a side dish.

Note: Coarse bread crumbs -- such as crumbs made from whole-grain or European-style breads -- work best. Leftover cooked chicken, pork tenderloin and shrimp or steamed vegetables, such as broccoli, cauliflower, carrots or asparagus, are good additions. Cut into bite-size pieces, warm in the microwave, then stir into the pasta along with cheese.

• 8 oz. short pasta of choice, such as penne or rotini

• 2 tbsp. butter

• 2 tsp. olive oil, divided use

• 1 heaping tbsp. bottled minced garlic

• 1/2 tsp. oregano

• 1/4 tsp. salt, or to taste

• 1/3 c. grated or shredded Parmesan cheese

• 2 tbsp. minced fresh parsley, optional garnish

Directions

Melt the butter over medium heat in a 12-inch nonstick skillet. Add 1 teaspoon of the olive oil. Add the garlic, bread crumbs, oregano and salt to the skillet, and stir to coat the crumbs with the butter mixture. Cook, stirring frequently, until the crumbs are crisp and golden brown, about 6 to 10 minutes. (The exact time will depend on the moisture content of the crumbs.)

After stirring and when the crumbs are toasted, shake the skillet to distribute the crumbs evenly on the bottom. Remove the skillet from the heat. Set aside.

When the pasta is done, drain it into a colander, shaking to remove as much water as possible. Pour into a large serving bowl. Drizzle the remaining 1 teaspoon olive oil over the pasta, and toss to distribute the oil. Add the Parmesan cheese, and toss well. (See Note about additional stir-ins.)

Wait until immediately before serving to add the bread crumbs to the pasta so they will stay crisp, and then toss well to distribute the crumbs. Serve at once, garnished with a sprinkle of parsley, if desired.

Nutrition information per serving:

Carbohydrates50 gSaturated fat5 gProtein12 g