Fettuccine with zucchini, arugula, basil, and lemon from Epicurious by Gayle Pirie and John Clark and SELF Magazine

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Notes about this recipe

  • Laura on January 26, 2015

    I make this occasionally during the summer because it's quite refreshing and light for a pasta dish. The only changes I make are to double the lemon juice and zest, use less than the amount of pasta called for and grate a small quantity of parmiggiano reggiano over it. Sometimes I'll add steamed asparagus if I have it.

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