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Ingredients
US|METRIC
4 SERVINGS
- 5 zucchini (large)
- kosher salt
- freshly ground black pepper
- 6 oz. baby spinach
- 1 lb. carrots (ends trimmed and peeled and coarsely grated)
- 12 oz. roasted red peppers
- 10 Tbsp. tomato paste
- 1/2 cup roasted tomatoes (slow-)
- 2 cloves garlic
- 1 Tbsp. white balsamic vinegar
- 12 oz. ricotta cheese (fresh)
- 1 lemon zested
- extra-virgin olive oil
- 3/4 cup cooked quinoa
- 1/4 cup toasted pine nuts
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