Farmers' Market Fettuccine

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Self Magazine

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Ingredients

2 tablespoons extra-virgin olive oil

3 cloves garlic, peeled and chopped

1/2 teaspoon ground fennel seed

1/4 cup white wine vinegar

2 1/2 pounds fresh ripe tomatoes, seeded and roughly chopped (or one 28-oz can plum tomatoes)

12 oz fresh fettuccine (or dry pasta)

3 small zucchini, julienned

12 fresh squash blossoms, trimmed well at the base (or 2 cups fresh green beans, trimmed)

1 1/2 cups packed baby spinach, cleaned and torn into bite-sized pieces

2 tablespoons roughly chopped fresh basil

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