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Ingredients
  • 2 small zucchinis, cut into thin half-moons
  • 1 small red onion, thinly sliced
  • 1 pint multicolored cherry tomatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 8 ounces whole-wheat spaghetti
  • 1 cup crumbled feta cheese
  • ¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
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