** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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