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Ingredients:


Salt
1 lb. egg fettuccine
4 Tbs. extra virgin Olive Oil
3 to 4 cloves garlic, finely chopped or grated
Zest of 1 lemon
2 medium-large or 4 small zucchini, shredded
Ground black pepper
¼ cup chopped flat-leaf parsley
¼ cup chopped mint


Directions:


1.Place a large pot of water over high heat to boil the pasta.
2.When the water reaches a boil, add some salt and drop in the pasta.
3.Cook the pasta to al dente, according to package directions.
4.Drain the cooked pasta and reserve.
5.While the pasta is cooking,
6.Place a large skillet over medium-low heat with about 4 Tbs. of olive oil and swirl the pan so that the oil coats the pan.
7.Add the garlic to the pan and sauté until golden, about 1 minute.
8.Add the lemon zest to the pan and continue cooking another 30 seconds.
9.Add the zucchini and cook until tender, 2-3 minutes.
10.Season with salt and pepper.
11.Toss the veggies and herbs with the cooked pasta.
12.Serve.



Source: Rabbi Alan Ira Silver

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