Penne With Grilled Zucchini, Ricotta Salata, and Mint |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Found in August 2007 Bon Appetit 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:
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.
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