Recipe by Martha Stewart
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Coarse salt and ground pepper
gemelli pasta, cooked and drained
kale, thick stems removed and leaves chopped into 1-inch pieces
1 (29 ounce) can
pumpkin puree, (not pumpkin-pie filling)
2 (14.5 ounce) cans
reduced-sodium vegetable broth
jarred sun-dried tomato pesto
unblanched almonds, sliced
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 66
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