Zucchini, Walnut and Ricotta Fettuccine
Ricotta and pecorino cheese make this quick vegetarian pasta absolutely irresistible while walnuts add a delicious crunch.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.womensweeklyfood.com.au.
Cooking tools:
Ingredients
- 20 grams butter
- 1 cup (110g) walnuts, coarsely chopped
- 60 grams butter, extra
- 2 cloves garlic, crushed
- 5 medium (600g) zucchini, coarsely grated
- 400 grams fresh fettuccine pasta
- 1 teaspoon finely grated lemon rind
- 1/4 cup lightly packed fresh mint leaves
- 150 grams ricotta cheese
- 1/2 cup (40g) flaked pecorino cheese
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Zucchini Ricotta Pizza
abetterchoice.com.au
Cannelloni with goat cheese and zucchini - vegetarian stuffed pasta
ohmydish.com
Whole-Wheat Pasta With Spinach-Walnut Pesto & Zucchini Ribbons - Tufts Health & Nutrition Letter
nutritionletter.tufts.edu
Walnut Fettucine
deliciousliving.com
Roast pumpkin and zucchini pasta
womensweeklyfood.com.au
Vegan Pasta with Carpaccio and Radicchio Walnut Pesto – A Hearty, Ital
vegaliano.com
Cannelloni with Ricotta and Walnut Recipe
quericavida.com
Pasta with Zucchini and Pancetta | RICARDO
ricardocuisine.com