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Spaghetti with Lime and Arugula

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I’m not sure why the sun-dried tomatoes didn’t warrant a mention in that title.

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They were clearly the stand-out, in my opinion.  There’s a few capers in there too, but they aren’t really noticeable.

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I thought you should know that only two limes were harmed in the making of this pasta.  Mireille Guiliano calls for three, but since you zest two and juice one I think it’s okay to slice the one you zested.

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This is a French Women Don’t Get Fat recipe, but I can’t help but think that it would be really good with some goat cheese.  Just saying.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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