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Linguine with roasted cherry tomatoes and garlic breadcrumbs January 2, 2012

I got this recipe from the Weight Watchers magazine. The jury is a bit out on it but I decided to post it anyway, you might like to try it. I just think it’s a bit dry, big lashings of olive oil would probably sort it out but that’s not really the Weight Watchers way.

10 Propoints per serving

Serves 2

 

Ingredients

125g linguine

30g coarse fresh white breadcrumbs

1 garlic clove, crushed

1 tbsp olive oil

250g cherry tomatoes

2 tsp low fat spread

15g finely grated Parmesan

A splash of balsamic vinegar

A few fresh basil leaves, torn

 

Method

1. Preheat the oven to gas mark 6/ 200 degrees celsius/ fan 180 degrees. Cook the pasta according to pack instructions.

2. Meanwhile, mix the breadcrumbs with the garlic and olive oil and some seasoning. Set aside. Put the tomatoes in a small baking dish and place in the oven for 8 minutes.

3. Scatter the breadcrunbs over the tomatoes and return to the oven for about 7 minutes or until the crumbs are golden and the tomatoes are starting to split.

4. Drain the pasta and toss with the low fat spread and Parmesan. Divide between 2 plates and top with the tomatoes. Splash a little balsamic vinegar over the scatter with the basil. Serve.

 

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