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• Coarse salt
• 3/4 pound short pasta, such as rigatoni or penne
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 large shallot, minced
• 1/3 cup dry white wine, such as Pinot Grigio
• 1 bunch collard greens, center ribs removed, leaves sliced crosswise
• Roasted cauliflower
• 1/2 teaspoon grated lemon zest
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