Ingredients
- 6 green tea bags
2 ½ cups dry multigrain or whole-wheat penne
2 cups small broccoli florets
2 cups small inner flowering kale leaves (or coarsely chopped regular kale)
1 14 ½-ounce can fire-roasted, diced tomatoes, undrained, preferably organic
¾ cup part-skim ricotta
4 teaspoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
¼ cup julienned fresh basil leaves
2 tablespoons grated Parmigiano-Reggiano
½ teaspoon sea salt
Freshly ground black pepper to taste
Description
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