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Springtime Spaghetti

Reviewed: May 4, 2012
I cut down on the cream (1/4 cup) by adding flavour - I sauteed veggies in lemon flavored olive oil and added the garlic towards the end and cooked it on low heat for several minutes so it wouldn't burn. I used Fuscilli pasta because it grabs the sauce better than spaghetti and then cracked fresh ground pepper once it was plated, no dill, but I reserved 2 tbsp Parmesan cheese to sprinkle over top. Delish
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