• 11 ounces linguine or other pasta
• 1 Tbs. plus 2 tsp. olive oil
• 2/3 cup seasoned breadcrumbs
• 2 cloves garlic, crushed
• 1 cup dry white wine or vegetable stock
• 1-1/3 cups fresh parsley, chopped
• 1/4 cup plus 3 Tbs. grated Parmesan cheese

Cook pasta in boiling salted water until al dente. Drain and set aside, reserving 1/4 cup of the cooking liquid. Heat 1 Tbs. plus 1 tsp. oil in a heavy nonstick skillet over medium high heat. Add breadcrumbs and sauté 2 minutes stirring constantly until golden. Transfer breadcrumbs to a plate and set aside. Heat remaining oil in same skillet over medium heat and sauté garlic 30 seconds. Add wine and bring to a boil. Simmer 2 minutes. Add pasta, reserved cooking liquid, and remaining ingredients, except breadcrumbs, to wine mixture. Toss until mixture is heated throughout and pasta is coated. Season with salt and pepper to taste. Serve pasta sprinkled with breadcrumbs.

Per serving: calories 726, fat 10.9g, 14% calories from fat, cholesterol 7mg, protein 24.7g, carbohydrates 120.7g, fiber 4.9g, sugar 4.2g, sodium 703mg, diet points 14.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 7.7, Lean meat: 0.5, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Beaujolais, or Chianti.