Penne With Toasted Breadcrumbs And Herbs

• 1/2 (16-ounce) package penne (short tubular pasta), uncooked
• 2 teaspoons reduced-calorie margarine
• 1 teaspoon minced garlic (about 2 cloves)
• 1/4 cup Italian-seasoned breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 3 tablespoons fat-free Parmesan dressing
• 2 tablespoons freshly grated Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat; drain well. Transfer to a large bowl.
2. While pasta cooks, melt margarine in a small nonstick skillet over medium heat. Add garlic, and cook, stirring constantly, 1 minute. Add breadcrumbs, and cook, stirring constantly, 2 minutes or until breadcrumbs are lightly browned. Remove from heat. Stir in parsley and rosemary. Set aside.
3. Add Parmesan dressing to pasta; toss gently. Add breadcrumb mixture and cheese; toss gently. Serve immediately.

penne, margarine, garlic, italianseasoned breadcrumbs, parsley, rosemary, parmesan dressing, parmesan cheese

Taken from www.myrecipes.com/recipe/penne-with-toasted-breadcrumbs-herbs (may not work)