Penne with Grilled Zucchini, Ricotta Salata, and Mint

Penne with Grilled Zucchini, Ricotta Salata, and Mint
Photo by Con Poulos

Ingredients

  • Extra-virgin olive oil
  • 2 pinches dried crushed red pepper
  • Freshly ground black pepper
  • 1 pound penne or ziti pasta
  • 2 tablespoons balsamic vinegar
  • Coarse kosher salt
  • ¼ cup fresh mint leaves
  • + 3 more ingredients
    • 2 pounds small zucchini
    • 3 tablespoons extra-virgin olive oil
    • ¾ cup crumbled ricotta salata (salted dry ricotta cheese)

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 vi...

View full recipe at Epicurious

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