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Add a photoServings: 6
Ingredients
- 2 med Tomatoes, diced
- 2 Tbsp. Red wine vinegar
- 1/4 c. Minced fresh basil
- 1/4 c. Extra virgin olive oil
- 1/4 c. Butter
- 1 x Clove garlic, chopped
- 1 1/2 c. Fresh bread crumbs
- 8 ounce Bow tie pasta
- 2 c. Shredded green cabbage
- 1/2 c. Blanched slivered almonds, toasted *
Directions
- Toss together tomatoes, vinegar and basil; set aside. Stir together extra virgin olive oil, butter and garlic in skillet over medium heat; cook till bubbly. Stir in bread crumbs; cook stirring constantly, till crumbs are golden.
- Remove from heat. Cook pasta in large pot of boiling water according to package directions; stir in shredded cabbage during last minute of cooking.
- Drain. Toss pasta with tomato mix. Toss with bread crumb mix and almonds. Serve at once.
- Servings: 6
- * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning. Note which almonds will continue to brown slightly after removing from oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 212 | 63% |
| Total Fat 24.32g | 30% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 261mg | 11% |
| Potassium 264mg | 8% |
| Total Carbs 24.57g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.86g | 3% |
| Protein 6.95g | 11% |
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