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Ingredients
  • 8 ounces whole-wheat spaghetti
  • 1 ½ cups low-sodium vegetable broth
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 12 ounces mixed mushrooms, sliced
  • ½ cup white wine
  • 4 cloves garlic, minced
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅓ cup chopped fresh parsley, plus more for garnish
  • 2 ½ tablespoons capers, rinsed
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