Quick & Easy

Zucchini, walnut and ricotta fettuccine

Ricotta and pecorino cheese make this quick vegetarian pasta absolutely irresistible while walnuts add a delicious crunch.
ZUCCHINI, WALNUT AND RICOTTA FETTUCCINEAustralian Women's Weekly
4
10M
10M
20M

Ingredients

Method

1.Heat butter in a large frying pan, Add walnut and stir over a low heat until lightly toasted. Remove from pan and set aside.
2.Heat extra butter in same pan. Add garlic and zucchini and cook, stirring, over high heat until just wilted. Season to taste.
3.Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan.
4.Toss walnut, zucchini mixture, lemon rind and mint through hot pasta. Divide among bowls and top with ricotta and pecorino.

Related stories