Have you made yesterday's cute
little stuffed zucchini yet? If so, you probably have some leftover pork and zucchini flesh hanging out in the fridge. My easy solution for the leftovers is a quick pasta dish: Just cook up some spaghetti, heat up the leftovers, toss everything together, add a generous amount of Parmesan and freshly-ground black pepper, et voilà, a sort of happy-making Provençal take on cacio e pepe.
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