Garlicky Breadcrumb Pasta

If you eat a lot of garlic and no one is around to smell your breath, does it really stink?

Yeah….yeah, it does. But you know what? It’s okay. And you if you happen to eat this AMAZING {garlicky} breadcrumb pasta with the one you love (and your kids) then everyone will have the same garlicky breath. Totally worth it.
Garlicky Breadcrumb Pasta

Speaking of kids. Mine *loved* this so much. They asked for seconds, which is rare in my house (and not because I’m not an excellent cook, but because my kids just don’t eat much).

Garlicky Breadcrumb Pasta

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Serving Size: 1 1/3 cups

Yum. Garlic!


8 ounces whole grain pasta like Barilla thin spaghetti
6 cloves of garlic, diced very fine
2 Tablespoons extra virgin olive oil
1/2 cup breadcrumbs*
juice of one lemon
1/4 cup fresh Italian leaf parsley, chopped
*I used croutons that I food-processed until they were coarse. You could just use plain seasoned bread crumbs if you like.

Step by Step

  1. Cook pasta according to package directions, omitting the oil and salt.
  2. While pasta is cooking, heat small skillet over medium-high heat and add 1 1/2 teaspoons of olive oil.
  3. Once oil is heated, add garlic and saute for 2-3 minutes. Do not burn!
  4. Add breadcrumbs to pan and cook until light, golden brown. Make sure to stir so they don't burn!
  5. Remove pan from heat and set aside.
  6. Juice one lemon and chop your parsley.
  7. When the pasta is done, drain, return to pot, add remaining olive oil, lemon juice, and garlicky breadcrumbs. Toss to coat.
  8. Add parsley and quickly fold together. Serve immediately with a sprig of parsley as garnish.
  9. Take turns breathing on each other!


WW PP 8; Calories 312.7; Total Fat 8.6g; Sat Fat 1.2g; Polyunsaturate Fat 1.0; Monounsaturated Fat 5.0g; Cholesterol 0mg; Sodium 266.6mg; Potassium 53.4mg; Total Carbs 48.3g; Dietary Fiber 5.0g; Sugars 2.1g; Protein 12.3g

Recipe was calculated using Barilla Plus Thin Spaghetti.

****The only modification I might suggest is to use a little more olive oil. I found mine to be a tad bit dry, so I added more lemon juice, which was also good.****

**To make Feingold Stage 1 Friendly, use an approved pasta and breadcrumbs!**

Recipe adapted from this recipe at

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