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PASTA WITH ZUCCHINI STRANDS AND SHRIMP

The pasta of my childhood was all about the sauce, either a heavy red sauce,  or an equally heavy white sauce, often loaded with cheese.  I loved them both, and I still make slightly lighter versions...

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A TWIST ON PESTO

Even though I know that the word “pesto” refers to pounding ingredients into a paste (preferably using a mortar and pestle), I tend to associate it with basil – the classic pesto Genovese. So, this...

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