Tip: To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.
Serving Size: 1 1/2 cups
530 calories; protein 27.4g; carbohydrates 60.9g; dietary fiber 7.5g; sugars 7.3g; fat 21.7g; saturated fat 10.7g; cholesterol 58.6mg; vitamin a iu 1788.7IU; vitamin c 8.3mg; folate 100.6mcg; calcium 587.4mg; iron 4.1mg; magnesium 123.5mg; potassium 452.1mg; sodium 728.8mg.