Penne with Grilled Zucchini, Ricotta Salata, and Mint
A fresh and flavorful pasta dish combining grilled zucchini, salty ricotta salata cheese, and bright mint leaves, all tossed with penne in a light olive oil and balsamic dressing. Perfect for summer dining.
Ingredients
- •2 pounds small zucchini, trimmed, halved lengthwise
- •2 tablespoons Extra-virgin olive oil
- •1 teaspoon Coarse kosher salt
- •1 teaspoon Freshly ground black pepper
- •2 tablespoons balsamic vinegar
- •¼ cup fresh mint leaves
- •2 pinches dried crushed red pepper
- •1 pound penne or ziti pasta
- •3 tablespoons extra-virgin olive oil
- •¾ cup crumbled ricotta salata
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Cooking Instructions
- 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.
15 min
- 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.
12 min
