Nutty Pecorino Zucchini Pasta

Summertime with a zucchini plant equals constantly looking for ways to use the bounty and gifting it to all your friends, neighbors and really anyone who will take it. Every morning you awake to a baby zucchini that swells to the size of a baseball bat before the sun goes down. It's truly a blessing and a curse.

The googling of what to make with zucchini ensues, returning back all the delicious but usual suspects: zucchini bread, grilled zucchini, zucchini boats and the infamous zoodle.

Enter in a new zucchini pasta pairing that could moonlight on any fancy restaurant's menu but is easy peasy to make. I can't take credit for the flavor combo as they come straight out of the Flavor Bible flavor affiliate section for zucchini. I can take credit for making it into a pasta dish and maybe even a pizza coming soon. Oh my word, is this dish delicious.

The only barrier to entry to making this scrumptious pasta is tracking down pecan oil. A few options....you can order from Amazon HERE or substitute with olive oil. Pecan oil can be a little hard to find in the supermarket. Even with an olive oil substitution, your tastebuds will encounter plenty of toasted pecan goodness.

Ingredients For This Pasta

Penne Pasta: I love, love, love Goodles Lucky Penne. It is packed with more protein and fiber than the everyday penne and tastes just like regular pasta. If you're wanting a more nutrient dense pasta, give this brand a try. Alternatively, we've made this with regular penne pasta and it's equally delicious.

Pecorino Cheese: Pecorino is an Italian sheep's milk cheese with a tangy, salty and slightly nutty flavor profile. Parmesan would be a good substitute if you prefer it or have on hand.

Zucchini: Can't forget the zucchini of course! We slice these into thin, half moons and are cautious not to overcook them as they can become soggy.

Pecans: We use unsalted pecan pieces and toast them quickly on the stovetop in a skillet. This enhances their nutty flavor within the pasta. Don't skip this step. It takes literally 2 to 3 minutes.

Pecan Oil: If you've got the time, it is worthwhile to order from Amazon if you can't find it locally. It has a beautiful color and lighter consistency than olive oil. No sweat if you substitute with olive oil. It will still be tasty.

Basil: Thin strips of basil to top the pasta with. Don't skip!

Garlic: I am now of the opinion that fresh garlic vs. bottled garlic makes a big flavor difference. If I have time, I now always default to fresh garlic. The flavor is strikingly different.

Spice: Salt, red pepper, black pepper. We are conservative on salt due to the salted pasta water addition and the saltiness of the Pecorino cheese. I'd encourage you to salt to taste once the Pecorino has been added.

Print