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Summer Pasta with Zucchini, Ricotta and Basil


| Course Type: Main Courses

(1 review)


Recipe Reviews

3rd October 2018

kateq from annapolis, md

I love this, not least because of its versatility. First I made it pretty much as written, using canned beans and pesto (made earlier and frozen without cheese in ice cube trays). Next I made it with artichoke hearts instead of zucchini. Then I subbed broccoli florets for the zucchini. Outstanding every time.

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