Cook spaghetti according to package directions, omitting salt and fat. Drain. Combine pasta with parsley, olive oil, lemon rind, lemon juice, salt, and pepper; toss.
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Light and satisfying as a side to the Eggplant & Zucchini Parmesean. Recipe calls for 1.5 TBSP of olive oil, by accident, I did 2 TBSP and it tasted oily. Added extra lemon juice to balance it out which worked great.
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