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The National Culinary Review, April 2017
3 qts. hot cooked fettuccine
3 qts. baby spinach or arugula
¼ cup lemon olive oil
2 T. fresh lemon zest
1 T. cracked pepper
METHOD: In bowl, toss together fettuccine, spinach, oil, lemon zest and pepper until mixed. Cover; keep warm.
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