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Penne with Grilled Zucchini, Ricotta Salata, and Mint

Name: Penne with Grilled Zucchini, Ricotta Salata, and Mint
Cuisine: italian
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; 1/4 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; 3/4 cup crumbled ricotta salata (salted dry ricotta cheese; about 3 ounces)*; 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.

A small grocery run gets this on the table.

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directions

1.
Prepare barbecue (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.

Recipes sourced from Epicurious.com.

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