Another delicious Lesley Elizabeth recipe!
CABBAGE PASTA TOSS Garlic & Rosemary Oil
Serves 6
2 medium tomatoes, diced
2 tablespoons red wine vinegar
½ cup fresh parsley, minced
8 ounces uncooked pasta
3 cups shredded cabbage
¼ cup Italian style bread crumbs
½ cup slivered almonds
1 tablespoon Oh So Garlic Seasoning
¼ cup Garlic & Rosemary Oil
¼ cup butter
- In a bowl, combine the tomatoes, vinegar, parsley, and Garlic & Rosemary Oil; set aside.
- Cook pasta according to directions, adding the cabbage during the last 2 minutes.
- Meanwhile, in a skillet sauté almonds, Oh So Garlic and breadcrumbs until golden brown, about 6 minutes.
- Drain pasta and cabbage, place in a large bowl. Add tomato and crumb mixture; toss and serve immediately.