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Summer Zucchini Pasta
Ingredients
  • 5 qt. salted water in a 6-quart pot
  • 1 lb. small zucchini (about 4 or 5)
  • 1 lb. imported penne
  • 4 Tbsp. good-tasting extra-virgin olive oil
  • ¼ tsp. red-pepper flakes, plus more to taste
  • 4 large garlic cloves, coarsely chopped
  • 2 cups grape tomatoes, halved, or 2 cups other fresh tomatoes, coarsely chopped
  • 1 to 1½ cup (6 ounces) feta cheese, crumbled
  • ⅓ tight-packed cup fresh basil leaves, coarsely chopped
Steps
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