Fettuccini with Zucchini, Garlic Scapes, and Lemon | James Beard Foundation

Ingredients

• 4 small zucchini, julienned
• 1 pound fettuccine
• 3 tablespoons olive oil
• 10 cloves garlic, peeled and finely chopped
• 1 1/2 teaspoons crushed red pepper flakes, plus more for garnish
• 1 bunch garlic scapes, thinly sliced
• 1/4 cup Pecorino Romano cheese, plus more for serving
• Juice and zest of 1 lemon
• Kosher salt
• 1/4 cup bread crumbs
• 4 sprigs mint, leaves only, torn