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Penne Pasta with Tomato-Roasted Red Pepper Sauce, Kale, & Toasted Bread Crumbs
PUBLIX23Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 Tbsp. olive oil (divided)
- 1 tsp. pepper
- 12 oz. penne pasta (4 cups)
- 14.5 oz. diced tomatoes (undrained)
- 1 cup roasted red peppers, drained (and coarsely chopped)
- 1/2 tsp. kosher salt
- 1 tsp. minced garlic
- 1 cup onion (prediced, chopped)
- 1/4 tsp. crushed red pepper
- 10 oz. chopped kale (frozen, or spinach)
- 2 Tbsp. balsamic vinegar
- 1/4 cup fresh basil leaves (torn)
- 1/4 cup fresh basil leaves
- 14.5 oz. diced tomatoes
- 10 oz. chopped kale (frozen, or spinach)
- 1 tsp. minced garlic
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 12 oz. penne pasta (4 cups)
- 1 cup onion (prediced)
- 1 cup roasted red peppers
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