Penne with Grilled Zucchini, Ricotta Salata, and Mint |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Why you'll make it: Because it's the perfect summer pasta few ingredients, easy prep, big flavors. 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) |
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.
|
|