Active Time

　　30 min

　　Total Time

　　30 min

　　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

Makes 6 servings

　　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

　　

Step 1

Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .

　　

Step 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.

　　

Step 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.

　　

Step 4

Slice zucchini crosswise 1/4 inch thick, then immediately toss with garlic oil.

　　

Step 5

Stir together 1/2 cup cheese, walnuts, and 1/2 teaspoon pepper and set aside.

　　

Step 6

Cook fettuccine in a pasta pot of salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta.

　　

Step 7

Toss pasta with zucchini, remaining 1/4 cup cheese, and reserved cooking water. Serve sprinkled with walnut mixture.

　　Cooks' note:

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