Sharon WolffSautee in olive oil until browned:
1 sliced carrot
chopped onion
Add 1/2 C vegetable broth
1/2 bag frozen broccoli & cauliflower
1 T parsley
1/2 C kale
Cook until desired tenderness
Add 1/2 C chopped roasted red peppers
1 C parmesan cheese
Toss with your favorite pasta
Eat warm or cold
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