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Campanelle with Zucchini and Mint

Recipe photo courtesy of Bryan Gardner

Ready in just half an hour, this easy weeknight pasta calls for cooking rounds of zucchini until tender and golden, then tossing with garlic, red-pepper flakes, Kalamata olives, and lemon juice to make a bright, briny sauce. Ricotta salata and fresh mint serve as the perfect finishing touches.

Source: Martha Stewart Living, September 2015
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