Best 8 Cabbage Tomato Pasta Toss Recipes

CABBAGE-TOMATO PASTA TOSS

Steps:

• 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.

SWEET NAPA CABBAGE WITH PASTA

Steps:

• In a non-stick frying pan or a wok, heat oil until smoking. Add the onions and cook until softened, about 4 minutes. Add eggplant and cook for 4 more minutes. Add the cabbage, tomatoes and Herbes de Provence and simmer for 5 minutes. Toss with angel hair pasta and season to taste.

MEXICAN-STYLE FRESH TOMATOES AND PASTA

Steps:

• Stir tomatoes, onions, chilies, cilantro, oil, lime juice and salt together in a large serving bowl.
• Add hot pasta and toss to mix and coat with sauce.
• Serve hot or allow to chill in refrigerator.

QUICK CABBAGE WITH TOMATOES

Steps:

• In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.

TOMATO PASTA TOSS

Steps:

• Cook pasta according to package directions. In a bowl, combine the tomato, garlic, oil, salt and pepper. Drain pasta and add to tomato mixture. Sprinkle with Parmesan cheese; toss to coat. Serve immediately.

CABBAGE-TOMATO PASTA TOSS

Steps:

• In a 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 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 and serve immediately.

CABBAGE-TOMATO PASTA TOSS

Steps:

• In a 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 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 and serve immediately.

CARAMELIZED CABBAGE AND WALNUT PASTA

Steps:

• Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
• After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
• Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.