Grilled Zucchini Pasta with Pecorino Walnut Crumble

Grilled Zucchini Pasta with Pecorino Walnut Crumble

Info

Rating
Calories
352.0
Protein
15.0
Sodium
262.0
Fat
15.0

Description

Crumb toppings normally appear on fruit desserts, but a savory mixture of grated pecorino and toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini. Garlic-chile oil jazzes up the flavor.

Ingredients

1 large garlic clove
3 tablespoons olive oil, divided
1 teaspoon hot red-pepper flakes
3 medium zucchini (about 1 1/4 pounds total), halved lengthwise
3/4 cup grated Pecorino Romano, divided
2/3 cup walnuts, toasted and chopped
1 (8-to 9-ounces) package dried egg fettuccine

Directions

  1. Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
  2. Mince and mash garlic to a paste with a pinch of salt, then whisk with 2 tablespoons oil and red-pepper flakes in a large bowl.
  3. Brush zucchini with remaining tablespoon oil and season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill zucchini, cut sides down first, covered, turning once, until just tender, 6 to 8 minutes.
  4. Slice zucchini crosswise 1/4 inch thick, then immediately toss with garlic oil.
  5. Stir together 1/2 cup cheese, walnuts, and 1/2 teaspoon pepper and set aside.
  6. Cook fettuccine in a pasta pot of salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta.
  7. Toss pasta with zucchini, remaining 1/4 cup cheese, and reserved cooking water. Serve sprinkled with walnut mixture.

Tags

    Cheese Father's Day Backyard BBQ Dinner Walnut Zucchini Summer Grill Grill/Barbecue Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
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