Cherry Tomato Spaghetti with Toasted Pine Nuts

The tomatoes offer lycopene, vitamin C, and fiber.

Yield: 4 servings (serving size: 2 cups)

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

Preparation

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.

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.

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.

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.

Nutritional Information

Calories:

365 (28% from fat)

Fat:

11.2g (sat 1.2g,mono 5.1g,poly 3.2g)

Protein:

11.2g

Carbohydrate:

56.4g

Fiber:

3.5g

Cholesterol:

0.0mg

Iron:

3.3mg

Sodium:

395mg

Calcium:

39mg