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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bow Tie Pasta Piquant

Recipe Tags: Pasta Recipes

Date Added: December 08, 2009


2 Tomatoes diced Ripe small
2 Tablespoons Red Wine Vinegar (13fl oz)
1/4 Cup Fresh Basil
1/4 Cup Olive Oil or chili oil
1/4 Cup Butter (5oz)
1 Unit Clove Of Garlic minced
1 1/2 Cups Fresh Bread Crumbs ;
8 Ounces Bow Tie Pasta
2 Cups Green Cabbage
1/2 Cup Almond toasted *
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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.

3. Stir in bread crumbs; cook stirring constantly, until crumbs are golden brown.

4. Remove from heat. Cook pasta in large pot of boiling water according to package directions; stir in shredded cabbage during last minute of cooking.

5. Drain. Toss pasta with tomato mixture. Toss with bread crumb mixture and almonds.

6. Serve at once. Servings: 6 * To toast almonds, spread in an ungreased baking pan.

7. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning.

8. Note that almonds will continue to brown slightly after removing from oven.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Tomato, Almonds, Sulfites, Cabbage, Garlic, Vinegar, Olive Oil allergies.
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