Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano recipes

Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano recipes
12 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
  • zucchini blossoms
Nutrition
428
21% daily value
6 servings
                                       
                                           
     

Fat

16% 10

Saturated

22% 4

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 2

Carbs

21% 64

Carbs (net)

- 59

Fiber

20% 5

Sugars

- 7

Sugars, added

- 0

Protein

41% 21

Cholesterol

8% 25

Sodium

29% 695

Calcium

30% 302

Magnesium

22% 94

Potassium

16% 737

Iron

14% 3

Zinc

22% 2

Phosphorus

58% 404

Vitamin A

6% 56

Vitamin C

39% 35

Thiamin (B1)

15% 0

Riboflavin (B2)

25% 0

Niacin (B3)

17% 3

Vitamin B6

37% 0

Folate equivalent (total)

17% 70

Folate (food)

- 70

Folic acid

- 0

Vitamin B12

11% 0

Vitamin D

39% 6

Vitamin E

3% 1

Vitamin K

15% 17

Sugar alcohols

- 0

Water

- 200
Comments
 
×