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Pumpkin Pasta

See full recipe on: Martha Stewart



Ingredients

Coarse salt and ground pepper
1 pound gemelli pasta, cooked and drained
1 tablespoon olive oil
1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces
1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling)
2 cans (14.5 ounces each) reduced-sodium vegetable broth
2 tablespoons jarred sun-dried tomato pesto
1/2 cup unblanched almonds, sliced

Nutrition 8 servings

Per Serving % Daily Value
Calories 320
Fat 6g 9%
Carbs 56g 18%
Protein 10g 21%
Fiber 6g 26%
Cholesterol 0mg 0%
Sodium 462mg 19%
     
Fat
Carbs
Protein

Preparation






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