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Ultracreamy Spaghetti with Zucchini
Ingredients
  • 2 pounds small zucchini, sliced ⅛ inch thick
  • 1 teaspoon table salt, plus salt for cooking pasta
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces spaghetti
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon pepper
  • 2½ ounces mild provolone cheese, shredded (⅔ cup)
  • ⅓ cup grated Parmesan cheese
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