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Recipes

Penne with Grilled Zucchini, Ricotta Salata, and Mint

By Molly StevensPhotography by Con Poulos

5.0

(1)

Image may contain Bowl Food Meal Dish and Pasta

Recipe information

  • 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)*

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Pasta Recipes Slideshow.

Explore Bon AppétitPastaMediterraneanPennePasta & NoodlesZitiZucchiniSquashVegetableRicotta SalataRicottaCheeseMintSummerQuickEasyWeeknight MealsSideStarterNut-FreeGrillingLunchDinner