Penne with Grilled Zucchini and Mint

Penne with Grilled Zucchini and Mint
 
Penne with Grilled Zucchini and mint is the perfect summer pasta — few ingredients, easy prep, big flavors. Ricotta salata is a firm cheese with a mildly salty flavor. It’s available at some supermarkets and specialty foods stores, and at Italian markets.
Serves: 6
Ingredients
  • 2 pounds small zucchini, trimmed, halved lengthwise
  • Extra-virgin olive oil (for brushing)
  • Coarse kosher salt
  • Freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • ¼ cup fresh mint leaves, thinly sliced
  • 2 pinches of dried crushed red pepper
  • 1 pound penne or ziti pasta
  • 3 tablespoons extra-virgin olive oil
  • ¾ cup crumbled ricotta salata (salted dry ricotta cheese; about 3 ounces)
Instructions
  1. Prepare grill (medium-high heat). Arrange zucchini on rimmed baking sheet; brush all over with oil. Sprinkle with coarse salt and black pepper. Grill zucchini until tender, about 4 minutes per side. Transfer to work surface; cut crosswise into 1-inch pieces. Place in large serving bowl. Add vinegar, mint, and crushed red pepper; set aside.
  2. Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Add pasta to zucchini mixture, then add 3 tablespoons olive oil and ricotta salata and toss. Season to taste with salt and pepper.

 

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