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Light Lemon One-Pot Pasta
This pasta recipe is one-pot easy and doesn't make a mess out of your kitchen.To give it a healthier spin, I sometimes use whole wheat fettuccine.—Mike McCormick, Moore, South Carolina
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Bereiding
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In a Dutch oven, cook fettuccine according to package directions.Drain pasta, reserving 1/4 liter pasta water.Return pan to heat; heat butter and oil over medium heat.Add shrimp and onion; cook and stir 3-4 minutes or until shrimp turn pink.Add garlic; cook 1 minute longer.
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Stir in beans, tomatoes, lemon peel, lemon juice, salt and pepper flakes.Add fettuccine and cheese; toss to combine, adding enough reserved pasta water to moisten pasta.
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