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Toss 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|
|Calories from Fat: 123 (29%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 417
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