Name: Grilled Zucchini Pasta with Pecorino Walnut Crumble
Cook time: 30 min
Total time: 30 min
Yield: Makes 6 servings
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

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.

Cooks' note:

Zucchini can be cooked in a hot 2-burner grill pan, 8 to 10 minutes total.

Recipe notes

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