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Lemon-Parmesan Zucchini Pasta with Roasted Artichokes
Ingredients
  • subheading: For the artichokes:
  • 1 (13.75) can halved artichokes, drained, patted thoroughly dry
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • ½ teaspoon garlic powder
  • subheading: For the pasta:
  • 3 medium zucchinis
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • pepper, to taste
  • ½ lemon, juiced
  • ¼ cup grated parmesan cheese
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