Penne With Grilled Zucchini, Ricotta Salata, and Mint

Name: Penne With Grilled Zucchini, Ricotta Salata, and Mint
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 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)

Submitted by pricejc03

"Found in August 2007 Bon Appetit"

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Ready In:: 35mins
Ingredients:: 10
Serves:: 6

ingredients

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)

directions

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 a large serving bowl. Add vinegar, mint, and crushed red pepper; set aside.
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.