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, ,Balanced
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, http://www.edamam.com/ontologies/edamam.owl#recipe_7bea7c87ec44b4b21bbe926c43970f21
, 6
, Balanced
, Vegetarian,Pescatarian,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:
- For the Vinaigrette:
- 2 medium cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Salad:
- 1 1/2 pounds zucchini, cut lengthwise into 1/3-inch-thick slices
- Kosher salt and freshly ground black pepper
- 1 pound whole wheat spaghetti, cooked and cooled (see note above)
- 2/3 cup pitted Kalamata olives, roughly chopped
- 6 ounces crumbled feta cheese
- 1/2 cup torn fresh basil leaves
- 1 medium tomato, chopped
,
, When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.
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