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Ingredients
  • 16 ounces dried rigatoni
  • 16 squash blossoms optional
  • 3 garlic cloves
  • 1 large lemon
  • 5 tbsp butter or vegan butter
  • 4 tbsp all-purpose flour
  • 1 & ⅔ cups milk of choice
  • A few cracks of fresh black pepper
  • Salt to taste
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