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Roasted Cauliflower with Pasta and Lemon Zest

The lemon zest perks up this earthy, salty pasta dish.

Source: Martha Stewart Living, November 2009
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  • Fujiquilts
    13 OCT, 2013
    This recipe is awesome! I have made it several times...skipped the capers and only use 2 TBS of oil at the beginning....then lots of lemon juice, rather than lemon zest at the end when tossing it with the pasta and the parsley. My family loves it! (We also just use pepper and no added salt.)
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