Be the first to Four fresh herbs, garlic, and red onion flavor linguine garnished with toasted bread crumbs. It is a lean pasta dish, that rocks with flavor as well as color. Serve as a main entree or a side dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 3 Tablespoons plus 1 teaspoon extra virgin olive oil
- 1 cup fresh bread crumbs made from cubed Italian or French bread, including crust, coarsely ground in food processor or
- 1/2 cup finely chopped red onion
- 2 teaspoons minced garlic
- 3/4 cup chicken broth, preferably homemade, or defatted low-sodium canned
- 1/2 teaspoon coarse salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup loosely packed chopped fresh basil leaves
- 1/3 cup loosely packed chopped fresh mint leaves
- 1/2 cup loosely packed chopped Italian parsley leaves
- 3 Tablespoons minced fresh thyme
- 1 pound linguine
Preparation:
In a 10-inch nonstick skillet, heat 1 teaspoon oil over medium heat. Add bread crumbs and toast until golden, stirring frequently to prevent scorching. Remove from heat and transfer to a small bowl.In same skillet, heat remaining 3 tablespoons oil over low heat. Add red onion and saute, stirring frequently, until soft but not brown, about 2 minutes. Add garlic and cook until soft, about 30 seconds. Stir in chicken broth and simmer until heated. Season with salt and red pepper flakes.
Transfer mixture to pasta bowl, and add basil, mint, parsley and thyme. Stir to combine.
Cook pasta in 6 quarts boiling water with 2 teaspoons coarse salt until al dente. Drain pasta, transfer to pasta bowl, and toss with herb mixture. Sprinkle toasted bread crumbs on top and serve.
Yield: 6 servings
Recipe Source: Lean Italian Cooking by Anne Casale (Fawcett Columine)
Reprinted with permission.
