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Ingredients
  • 1 lemon thinly sliced and seeds removed
  • 3 tablespoons olive oil
  • 2 shallots sliced
  • 2 cloves garlic smashed and peeled
  • 1 ½ teaspoon kosher salt divided
  • 1 teaspoon anchovy paste
  • ¼ cup capers drained
  • ½ teaspoon red pepper flakes
  • 4 small zucchini about 2 pounds total, halved and sliced ⅓ inch
  • ½ pound spaghetti pasta
  • ½ cup freshly grated parmesan cheese
  • ½ cup fresh dill
  • ½ cup fresh basil roughly chopped or torn
  • 1 cup crumbled feta or goat cheese
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