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Lamb and Zucchini Fusilli Tossed with Basil Butter
- 1/4 cup (1/2 stick) butter
- 1/2 cup chopped fresh basil
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 large shallots, chopped
- 8 ounces ground lamb
- 1 pound zucchini, trimmed, grated (about 3 1/2 cups)
- 1/4 cup dry white wine or 2 tablespoons fresh lemon juice
- 1 pound fusilli or other corkscrew pasta
- 3/4 cup grated Parmesan cheese (about 2 1/2 ounces)
Directions:View on Bon Appetit
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