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Suggest a better descriptionToss together tomatoes, vinegar and basil; set aside. 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. 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 mixture. Toss with bread crumb mixture and almonds. Serve at once. Servings: 6 * To toast almonds, spread in an ungreased baking pan. 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. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 417 | ||
Calories from Fat: 123 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 47.6mg | 15 % | |
Sodium 464.6mg | 16 % | |
Potassium 220.9mg | 6 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 57.8g | ||
Protein 11.9g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
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