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Pasta primavera

(Food Styling/Sheryl Julian And Catherine Smart; Wendy Maeda/Globe Staff)
April 21, 2010

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Serves 4 4 cups leftover primavera vegetables Salt and pepper, to taste 1 pound penne or shells 8 ounces part-skim fresh ricotta Grated rind of 1/2 lemon 1/2 cup grated Parmesan (Full article: 185 words)

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