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INGREDIENTS
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5 cups vegetable stock
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1lb fettuccini noodles (whole grain rocked!)
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10 campari tomatoes (can use roma) cut in half
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1/2 cup Vidalia onion, chopped small
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2 tsp garlic, minced
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1 large red pepper, seeded and sliced
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2 cups fresh spinach
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2 cups fresh corn off of the cob (not cooked)
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1 medium zucchini, cut into chunks
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1 1/2 tsp kosher salt
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1 1/2 tsp black pepper
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1/2 tsp red pepper flakes
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2 tsp lemon juice
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15 fresh basil leaves, torn
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1/2 cup heavy cream
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1/2 cup grated Parmesan cheese
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2 cups shredded Parmesan cheese