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Grilled Zucchini Pasta with Pecorino Walnut Crumble
- 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,
- and chopped
- 1 (8-to 9-ounces) package dried egg fettuccine
DirectionsView on Epicurious
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