Linguine with ciabatta, garlic & parsley crumbs
Try this simple, yet flavoursome storecupboard pasta idea for a midweek supper
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Vegetarian
- Cook the linguine following pack instructions. Heat 4 tbsp olive oil in a frying pan and cook the garlic and chilli for 2-3 minutes. Add the ciabatta crumbs and cook until golden and crisp. Drain the pasta and add to the frying pan with the parsley. Season well. Toss everything together and serve.
PER SERVING
510 kcalories, protein 11.6g, carbohydrate 65.7g, fat 24.1 g, saturated fat 3.4g, fibre 2.6g, salt 0.47 g
Recipe from olive magazine, February 2011.
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http://www.bbcgoodfood.com/recipes/1101638/
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Ingredients
- 150g linguine
- olive oil
- 1 garlic clove , thinly sliced
- 1 red chilli , finely chopped
- ¼ of a loaf ciabatta , crusts cut off, pulled into chunky crumbs
- ½ small bunch flat-leaf parsley , chopped
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Vegetarian
Ingredients
- 150g linguine
- olive oil
- 1 garlic clove , thinly sliced
- 1 red chilli , finely chopped
- ¼ of a loaf ciabatta , crusts cut off, pulled into chunky crumbs
- ½ small bunch flat-leaf parsley , chopped
PER SERVING
510 kcalories, protein 11.6g, carbohydrate 65.7g, fat 24.1 g, saturated fat 3.4g, fibre 2.6g, salt 0.47 g
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