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November 1, 2015
1Slice Zucchini and Carrots (in lengthwise or round slices - 1 cm), soak them into olive oil and grill them for 2 -3 minutes on each side or until fork tender, in a grill pan.
2Bring a large pot of salted water to the boil and cook the pasta as indicated on the package.
3In a skillet warm 3 tbsp od extra-virgin olive oil and add sliced onion. Cook until golden.
4Add cherry tomatoes cut in half and cook for 5 minutes.
5Add grilled vegetables and thyme in a skillet with the tomatoes and toss for a minute or two to coat over medium heat.
6Salt and pepper, to taste.
7Drain the pasta and add it to the skillet with vegetables. Toss well to coat.
8Serve with sliced lemon.
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