Breadcrumbs give spaghetti a crispy boost

Classic spaghetti with tomato sauce is a family favorite. Here it gets a crispy boost from toasted panko breadcrumbs and garlic. For this quick meal, I’ve added beef strips. Once the spaghetti is boiled, the rest of the meal is made in one pan.

I like to use panko breadcrumbs. They’re made from crustless white bread that is processed into flakes and then dried. They add a crisp texture.

Serve a washed, ready-to-eat salad on the side to complete the meal.

HELPFUL HINTS

› Four crushed garlic cloves can be used instead of minced garlic.

› Any type of quick-cooking beef can be used.

› A few drops of hot pepper sauce can be used instead of crushed red pepper.

SHOPPING LIST

› To buy: 1 box whole-wheat spaghetti, 1 container panko breadcrumbs, 1 small bottle crushed red pepper, 3/4 pound grassfed beef tenderloin, 1 jar minced garlic and 1 can reduced-sodium chopped tomatoes.

› Staples: olive oil, salt and black peppercorns.

Crispy Spaghetti With Beef Strips

1/4 pound whole-wheat

spaghetti 3 teaspoons olive oil,

divided use

1/4 cup panko

breadcrumbs 2 teaspoons minced

garlic, divided use 1/4 teaspoon crushed red

pepper

3/4 pound grass-fed beef tenderloin cut into two 1-inch strips

1 cup canned reducedsodium chopped tomatoes

Salt and freshly ground black pepper

Place a large saucepan 3/4 filled with water on to boil for the pasta. Add the spaghetti to the boiling water, and cook 8 minutes. While spaghetti cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the panko breadcrumbs and 1 teaspoon garlic. Saute 1 to 2 minutes until golden. Remove to a plate, and set aside.

Using the same skillet, add the 1 remaining teaspoon oil, remaining 1 teaspoon minced garlic, crushed pepper and beef. Saute to brown beef on all sides, about 1 minute. Add chopped tomatoes, and cook 5 minutes. Drain spaghetti, and add to the skillet. Toss well with the meat and sauce. Add salt and pepper to taste. Divide between two dinner plates, and sprinkle breadcrumbs on top.

Yield 2 servings.

Per serving: 586 calories (29% from fat), 19.1 grams fat (6 grams saturated, 7.6 grams monounsaturated), 84 milligrams cholesterol, 46.2 grams protein, 58.6 grams carbohydrates, 5 grams fiber, 224 milligrams sodium.

— Recipe by Linda Gassenheimer

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”