Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano

This Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano recipe contains fettuccine, walnuts, extra-virgin olive oil, pecorino romano cheese, zucchini and more.

6 Servings - epicurious.com

Servings:6 | Calories:572 | Total Fat:28g | Chol:18mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 28g

43 %

Sat Fat 6g

30 %

Total Carb 69g

23 %

Fiber 11g

44 %

Sugars 5g

---

Cholesterol 18mg

6 %

Sodium 613mg

26 %

Protein 16g

32 %

Calories:

47% Fettuccine

17% Walnuts

17% Extra-virgin olive oil

17% Others combined

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.

Incomplete info for : Fresh mint, Flowers

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)

Directions : View recipe directions on epicurious.com

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