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Ingredients
  • ½ lb pasta, I use rigatoni, which is a short tube pasta with ridges that hold the creamy sauce well.
  • 1 medium-large zucchini, cut into thin ribbons with a Y shaped vegetable peeler or a mandoline.
  • ½ cup cream**
  • 2 Tbsp lemon juice
  • 1 clove garlic, minced
  • ½ tsp each, salt and fresh cracked black pepper
  • ½ cup grated Parmesan cheese
  • several leaves of fresh basil, cut in ribbons
  • subheading: GARNISH:
  • ¼ cup toasted pine nuts*
  • more grated Parmesan
Steps
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