Zucchini Fettuccine

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
322
FAT
80%
CHOL
211%
SOD
12%

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Ingredients for 4 servings

1 pound egg fettuccine

4 tablespoons extra virgin olive oil (EVOO)

3-4 cloves garlic, finely chopped or grated

Zest of 1 lemon

2 medium-large or 4 small zucchini, shredded

Salt and freshly ground black pepper

1/4 cup chopped flat leaf parsley

1/4 cup chopped mint

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