Zucchini-And-Fennel Pasta

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pound curly-edged, long-cut pasta, such as long fusilli or mafalde

About 1/4 cup extra-virgin olive oil (EVOO)

4 anchovy fillets

1 small bulb fennela handful of feathery fronds reserved and the bulb trimmed, quartered, cored and very thinly sliced crosswise

1 pound small, firm zucchini, halved lengthwise and thinly sliced on an angle crosswise

1 red chile, thinly sliced

4 cloves garlic, thinly sliced

1 tablespoon fennel pollen or fennel seeds

Juice of 1 lemon, plus 1 teaspoon grated peel

1/2 cup fresh basil leaves, shredded or torn

Freshly grated pecorino-romano cheese

1/3 pound ricotta salata cheese, crumbled

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