FETTUCCINE WITH WALNUTS, ZUCCHINI RIBBONS, AND PECORINO ROMANO
Categories Cheese Herb Nut Pasta Vegetable Dinner Parmesan Walnut Zucchini Summer Noodle Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
- Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.
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Ethan Littlefield
[email protected]This recipe is not worth the effort. There are much better pasta recipes out there.
Ursalander White
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Madison King
[email protected]This recipe was a disaster! The sauce was too thin and the zucchini ribbons were mushy.
Tanveer Younas
[email protected]I tried this recipe and it was just okay. I think I would have liked it better with a different type of cheese.
Rabina khatoon
[email protected]I'm not sure about this recipe. It seems like there are too many ingredients.
Rock Star
[email protected]This recipe is on my list to try. It looks like a great way to use up summer zucchini.
Demarco Walker
[email protected]I can't wait to try this recipe! It looks so delicious.
Melissa Brown (Star_Gazer_00)
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Vihaga Pathum
[email protected]This is my new favorite pasta recipe! It's so easy to make and it's always a crowd-pleaser.
Braxton Brumley
[email protected]I made this dish for a potluck and it was a huge success. Everyone asked for the recipe.
martin jimenez
[email protected]This recipe is a great way to sneak some extra vegetables into your diet.
Adokiye Rhema
[email protected]I'm not usually a fan of zucchini, but I really enjoyed this dish. The walnuts and cheese added a lot of flavor.
Jim Bob
[email protected]This recipe was a hit at my dinner party! Everyone raved about the flavor and texture.
Junious Goode
[email protected]My family loved this dish! The kids especially loved the zucchini ribbons.
Michelle Fantini
[email protected]I loved the simplicity of this recipe. It's a great way to use up summer zucchini and it's also a very affordable meal.
Chytianna Boclair
[email protected]This dish was easy to make and turned out great! I used a spiralizer to make the zucchini ribbons, which made the dish look extra fancy.
Kiara Roque
[email protected]I followed the recipe exactly and the results were perfect! The sauce was creamy and flavorful, and the zucchini ribbons added a nice crunch.
Mahbod
[email protected]This recipe was a delightful surprise! The combination of walnuts, zucchini ribbons, and pecorino romano cheese created a flavorful and satisfying dish that was both light and filling.