Name: Penne with Grilled Zucchini, Ricotta Salata, and Mint
Yield: 6 Servings
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)*

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