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Vegetarian
Ingredients
  • 1 ½ to 2 lbs. zucchini or yellow squash
  • ¼ cup extra-virgin olive oil
  • 1  small shallot, thinly sliced
  • 4  garlic cloves, thinly sliced
  • kosher salt
  • ½ teaspoon  crushed red pepper flakes or less if you are sensitive to heat
  • ½ lb. spaghetti or other long noodle
  • freshly cracked black pepper, to taste
  • ½ cup grated Parmigiano Reggiano
  • zest of one lemon
  • ½  to 1 cup finely chopped parsley
  • ¼ cup finely chopped basil, optional
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