Cabbage-Tomato Pasta Toss

Made this tonight since I had all the ingredients and didn't want to go shopping.  It was super quick, easy, and really light and tasty.  I did use Balsamic Vinegar instead of Red Wine because that's what I had on hand.  But it worked great.  Enjoy!

Ingredients

• 2 medium tomatoes, peeled and diced
• 2 tablespoons red wine vinegar - balsamic vinegar works great
• 1 teaspoon dried basil
• 1/2 cup minced fresh parsley
• 8 ounces uncooked pasta - we like whole wheat
• 2 cups shredded/chopped cabbage
• 1-1/2 cups soft bread crumbs
• 1/2 cup slivered almonds
• 2 to 3 garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup butter - we nixed the butter and just did the olive oil, and the 1/4 cup was plenty

Directions

• In a large bowl, combine the tomatoes, vinegar, basil and parsley; set aside. Cook pasta according to package directions, adding the cabbage during the last 2 minutes.
• Meanwhile, in a skillet, saute the bread crumbs, almonds and garlic in oil and butter for 6 minutes or until golden brown.
• Drain pasta and cabbage; place in a large bowl. Add tomato and crumb mixtures; toss. Yield: 6 servings.

Source: Taste of Home via Yummly.com