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Creamy Lemon Spaghetti With Olives & Basil

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SF Gate
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main-dish low carb vegetarian memorial day dinner italian


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12 ounces spaghettini

4 tablespoons sour cream, creme fraiche, or regular cream

Salt and pepper to taste

Zest of 1 lemon, cut from the lemon into long strips with a zester

3 tablespoons olive oil

Juice of 2 lemons

4 ounces freshly grated parmesan or other grating cheese

2 garlic cloves, chopped

20 to 25 kalamata olives, or other brined black olives, pitted and

cut into slivers

1/4 cup fresh basil leaves, torn into large pieces

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