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Venice-styled Vegetable Pasta with Zuchini, Peas and Parmesan

December 27, 2009

1/4 olive oil
3 zucchini (skin peeled and sliced 1/4 in.thick)
3 cloves of garlic (minced)
1/4 cup of chopped parsley
1 cup of peas
1/2 box of linguine
2 tbsp. salt
1 tbsp. pepper
1 tbsp. herbs de Provence
3 oz of shredded parmesan cheese (fresh not bottled)

Peel the zucchini and slice. Mince garlic, and finely chop parsley. Boil linguine in salted water for 11 minutes. While the linguine is cooking, steam   zucchini with garlic and peas until zucchini are translucent. In a large bowl mix olive oil, salt, pepper, herbs de Provence, and half of the parsley. Drain linguine and toss in oil mixture. Add zucchini mixture and toss. Add Parmesan and toss thoroughly until cheese melts from the heat of the pasta and veggies. Top with the remaining parley. Viola! A healthy but full- flavored Venice-style pasta dish that will keep people coming back for more.

Venice-styled Vegetable Pasta with Zuchini, Peas and Parmesan

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