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Ingredients
US|METRIC
2 SERVINGS
- 10 oz. brown rice spaghetti
- 1 red bell pepper (cubed small)
- 1 yellow bell pepper (cubed small)
- 2 plum tomatoes (sliced into eighths, discard the seeds)
- salt
- 1/2 jalapeño (optional)
- 2 Tbsp. Herbes de Provence (dried)
- 2 Tbsp. tomato purée
- 2 Tbsp. apple cider vinegar (or juice of 1 lime)
- 12 cherry tomatoes (quartered)
- 1 zucchini (halved then sliced into thin half-rounds)
- 1 bunch spinach (chopped)
- 1 handful black olives
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