- 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
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- 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.
- 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.
- Slice zucchini crosswise 1/4 inch thick, then immediately toss with garlic oil.
- Stir together 1/2 cup cheese, walnuts, and 1/2 teaspoon pepper and set aside.
- Cook fettuccine in a pasta pot of salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta.
- Toss pasta with zucchini, remaining 1/4 cup cheese, and reserved cooking water. Serve sprinkled with walnut mixture.