Fettuccine with Walnuts, Zucchini Ribbons, and Peco

Name: Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds small zucchini, untrimmed; 1 teaspoon fleur de sel or coarse kosher salt; 2 garlic cloves, pressed; 2 anchovy fillets, minced (about 1 tablespoon); 1/2 teaspoon (scant) dried crushed red pepper; 1 pound fettuccine; 1/3 cup extra-virgin olive oil plus additional for serving; 3/4 cup walnuts, toasted, coarsely chopped; 1 cup freshly grated Pecorino Romano cheese, divided; 1/2 cup (packed) thinly sliced fresh basil; 1/4 cup (packed) chopped fresh mint; Fresh zucchini flowers, thinly sliced (optional)

Servings: persons

2 1/2 pounds small zucchini, untrimmed
1 teaspoon fleur de sel or coarse kosher salt
2 garlic cloves, pressed
2 anchovy fillets, minced (about 1 tablespoon)
1/2 teaspoon (scant) dried crushed red pepper
1 pound fettuccine
1/3 cup extra-virgin olive oil plus additional for serving
3/4 cup walnuts, toasted, coarsely chopped
1 cup freshly grated Pecorino Romano cheese, divided
1/2 cup (packed) thinly sliced fresh basil
1/4 cup (packed) chopped fresh mint
Fresh zucchini flowers, thinly sliced (optional)

1
Place 1 zucchini on work surface.
2
Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons.
3
Discard scraps.
4
Repeat with remaining zucchini.
5
Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel.
6
Let stand 30 minutes.
7
Rinse zucchini under cold running water; drain well.
8
Spread on 2 large kitchen towels; roll up in towels to absorb excess water.
9
Set aside.
10
Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl.
11
Using pestle or wooden spoon, crush mixture until paste forms.
12
Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
13
Drain, reserving 1/2 cup cooking liquid.
14
Transfer pasta to bowl with garlic mixture.
15
Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss.
16
Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss.
17
Season with salt and pepper, adding more pasta cooking liquid if mixture is dry.
18
Drizzle with additional oil.
19
Sprinkle with zucchini flowers, if desired.
20
Serve with remaining cheese.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 pounds small zucchini, untrimmed, 1 teaspoon fleur de sel or coarse kosher salt, 2 garlic cloves, pressed, 2 anchovy fillets, minced (about 1 tablespoon), and more.

Yes, Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions