Penne With Grilled Zucchini, Ricotta Salata, And Mint

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs zucchini, trimmed, halved lengthwise
• extra virgin olive oil (for brushing)
• salt, coarse kosher
• black pepper
• 2 tablespoons balsamic vinegar
• 1/4 cup mint leaf, fresh, thinly sliced
• 2 pinches red peppers, dried, crushed
• 1 lb penne or 1 lb ziti pasta
• 3 tablespoons extra virgin olive oil
• 3/4 cup crumbled ricotta salata (salted dry ricotta cheese, about 3 ounces)

Recipe

• 1 prepare barbecue (medium-high heat).
• 2 arrange zucchini on rimmed baking sheet; brush all over with oil. sprinkle with coarse salt and black pepper.
• 3 grill zucchini until tender, about 4 minutes per side.
• 4 transfer to work surface; cut crosswise into 1-inch pieces.
• 5 place in a large serving bowl. add vinegar, mint, and crushed red pepper; set aside.
• 6 cook pasta in boiling salted water until just tender but still firm to bite. drain.
• 7 add pasta to zucchini mixture, then add 3 tablespoons olive oil and ricotta salata and toss. season to taste with salt and pepper.