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Spaghetti with Zucchini & Lemon

In 2 tbs olive oil saute about 4 cups sliced zucchini or summer squash (1/3" thick) and 4 cloves minced garlic until zucchini begins to brown. Sprinkle with dash of salt and pepper. Add juice of 1 lemon and 6 large leaves of basil cut into strips, stir, and remove from heat. Serve atop 1# hot pasta tossed with 1 c. grated pecorino cheese
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