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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. jumbo pasta shells (cooked according to package instructions)
- 1 block extra firm tofu (drained)
- 2 Tbsp. extra virgin olive oil
- 1 bunch green chard (or rainbow chard, stemmed and chopped)
- 1 bunch curly kale (stemmed and chopped, about four heaping cups)
- 4 cloves garlic (minced)
- 1/2 cup flat leaf parsley leaves (packed, or a mix of both, very finely chopped)
- 1/4 cup nutritional yeast flakes
- 1 Tbsp. fresh lemon juice
- 1 tsp. fine sea salt (or to taste)
- freshly ground black pepper (to taste)
- crushed red pepper flakes (optional, to taste)
- 32 oz. marinara sauce (jarred)
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