CABBAGE PASTA TOSS Garlic & Rosemary Oil
2 medium tomatoes, diced
2 tablespoons red wine vinegar
½ cup fresh parsley, minced
8 ounces uncooked farfalle 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
1. In a bowl, combine the tomatoes, vinegar, parsley, and Garlic & Rosemary Oil; set aside.
2. Cook pasta according to directions, adding the cabbage during the last 2 minutes.
3. Meanwhile, in a skillet sauté almonds, Oh! so Garlic! and breadcrumbs until golden brown, about 6 minutes.
4. Drain pasta and cabbage, place in a large bowl. Add tomato and crumb mixture; toss and serve immediately.