| |
| 2 |
|
medium tomatoes, diced |
|
| 2 Tbs |
|
red wine vinegar |
|
| 1/4 cup |
|
chopped fresh basil |
|
| 1/4 cup |
|
olive oil |
|
| 1/4 cup |
|
Butter |
|
| 1 |
|
clove garlic, minced |
|
| 1 1/2 cups |
|
fresh bread crumbs |
|
| 8 oz |
|
bow tie pasta |
|
| 2 cups |
|
shredded green cabbage |
|
| 1/2 cup |
|
blanched slivered almonds, toasted |
|
|
|
| |
| 1 |
Toss together tomatoes, vinegar and basil; set aside. |
| 2 |
Stir together olive oil, butter and garlic in skillet over medium heat; cook until bubbly. Stir in bread crumbs; cook stirring constantly, until crumbs are golden brown. Remove from heat. |
| 3 |
Cook pasta in large pot of boiling water according to package directions; stir in shredded cabbage during last minute of cooking. Drain. |
| 4 |
Toss pasta with tomato mixture. Toss with bread crumb mixture and almonds. Serve at once. |
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
481.62 |
|
| Calories From Fat (45%) |
|
217.74 |
|
| |
|
% Daily Value |
| Total Fat 24.95g |
|
38% |
|
| Saturated Fat 6.97g |
|
35% |
|
| Cholesterol 20.34mg |
|
7% |
|
| Sodium 266.22mg |
|
11% |
|
| Potassium 394.42mg |
|
11% |
|
| Carbohydrates 54.04g |
|
18% |
|
| Dietary Fiber 4.68g |
|
19% |
|
| Sugar 4.54g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 49.36g |
|
|
|
| Protein 12.06g |
|
24% |
|
|
|
| |
| Recipe Type |
| Main Dish, Pasta, Vegetarian |
| |
| Recipe Source |
|
Source: Almond Board of California
|