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Ingredients
  • 2 ½ cups Barilla Gluten Free Penne, about ½ the box, (or a wheat-based pasta if preferred)
  • 1 head broccoli, cut into florets
  • 2 tablespoons vegan butter or olive oil
  • 4 cloves garlic, minced
  • 1 lemon, zested
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes
  • 3 tablespoons sliced or slivered almonds
  • 2 tablespoons Parmegan or nutritional yeast
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