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Sweet Potato Fettuccine with Pecan Gremolata
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In a small bowl stir together the pecans, parsley, lemon zest, garlic, and salt to make the gremolata.
Using a mandoline or sharp knife, cut the sweet potato and summer squash into 1/8 inch thick strips. Then stack those cut them into 1/4 inch slices.
Bring a saute pan to medium heat and melt the butter. Add the sweet potatoes and summer squash and cook until tender, about 7 minutes. Then toss with the lemon juice.
Serve with the gremolata warm or cold for a unique and delicious side dish.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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