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zucchini and almond pasta salad

zucchini and almond pasta salad Recipe

  • 1 1/2 pounds zucchini (2 to 3, depending on size), halved lenthwise and very thinly sliced
  • 1 teaspoon salt
  • 1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler
  • 1/2 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally, usually works)
  • 1/2 pound pasta of your choice (I like the extra bite of whole wheat pasta in pasta salads), cooked, drained and cooled
  • 5 tablespoons olive oil
  • Juice of one lemon
  • Freshly ground black pepper
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