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Stanley tucci Creamy Zucchini Lemon Pasta
Ingredients
  • 2 zucchinis, chopped small-medium in size
  • 1 zucchini, thinly sliced roasting and topping
  • 1 cup cashews soaked in hot water for 20 minutes if not using high speed blender
  • 1 tbsp avocado oil or olive oil extra for roasting
  • 3 garlic cloves, minced
  • 2 cups fresh basil
  • 1 small lemon, juiced and zested start with zesting ½ the lemon if you don't want to a very lemony sauce
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ¼ cup reserved pasta water
  • 1 12 oz. package spaghetti of choice I used gluten free
  • subheading: Toppings:
  • 4 to 6 Brazil nuts, grated
  • fresh basil, torn
  • fresh cracked pepper to taste
  • roasted zucchini slices
  • red chili flakes
Steps
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