Zucchini And Almond Pasta Salad

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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 1/2 pounds zucchini (2 to 3, depending on size), halved lenthwise and very thinly sliced

1 teaspoon salt

1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler

1/2 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally, usually works)

1/2 pound pasta of your choice (I like the extra bite of whole wheat pasta in pasta salads), cooked, drained and cooled

5 tablespoons olive oil

Juice of one lemon

Freshly ground black pepper

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