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Penne with Tomatoes and Parsley Breadcrumbs
MARTHA STEWART9Ingredients
2Hours
560Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 1/2 lb. tomatoes (ripe, preferably heirloom, cut into 1-inch pieces)
- 1/4 cup extra virgin olive oil (divided, plus more for drizzling)
- 1 tsp. garlic (finely grated, from about 2 cloves)
- freshly ground pepper
- coarse salt
- 2 1/2 cups breadcrumbs (coarse fresh, from about 1/2 baguette)
- 3/4 cup parsley leaves (packed fresh flat-leaf)
- 1 lb. penne
- 3 oz. ricotta salata (or Parmesan cheese, shaved, for serving)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium470mg20% |
| Potassium920mg26% |
| Protein18g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate92g31% |
| Dietary Fiber6g24% |
| Sugars12g |
| Vitamin A60% |
| Vitamin C80% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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