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Penne with Grilled Zucchini, Ricotta Salata, and Mint

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Penne with Grilled Zucchini, Ricotta Salata, and Mint

Penne with Grilled Zucchini, Ricotta Salata, and Mint

amanda

Equipment

  • - Stainless Steel Grill Pan

  • - Chef's Knife

  • - Mixing Bowls

  • - Strainer (Food Colander)

  • - Pasta Cooker or Large Pot

  • - Mixing Spatula

  • - Digital Kitchen Scale (optional)

  • - Cutting Board

  • - Garlic Press (optional)

  • - Measuring Cups and Spoons

  • - Mixing Glass Jar or Airtight Container (optional)

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)*

Instructions

1

Instruction 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

Instruction 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.
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