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- 2 garlic cloves, smashed
- 1 oz extra virgin olive oil, plus extra to drizzle
- 2 tsp salt, divided
- 1 lemon, zested, plus 1 oz freshly squeezed juice
- 32 oz water
- 6 oz broccoli florets
- 6 oz yellow squash, halved, sliced on the bias (¼ in.)
- 4 oz carrots, peeled, sliced on the bias (¼ in.)
- 4 oz red onion, sliced in half moons (¼ in.)
- 4 oz red bell pepper, in strips (¼ in.)
- 10 oz orecchiette pasta, dried
- grated Parmesan cheese, to garnish
- per 1 portion
- 1121 kJ / 268 kcal
- 9 g
- 44 g
- 7 g
- 4 g
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