Penne with Grilled Zucchini, Ricotta Salata, and Mi

Name: Penne with Grilled Zucchini, Ricotta Salata, and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)*; Ricotta salata is a firm cheese with a mildly salty flavor. It's available at some supermarkets and specialty foods stores, and at Italian markets.

Servings: persons

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)*
Ricotta salata is a firm cheese with a mildly salty flavor. It's available at some supermarkets and specialty foods stores, and at Italian markets.

1
Prepare barbecue (medium-high heat).
2
Arrange zucchini on rimmed baking sheet; brush all over with oil.
3
Sprinkle with coarse salt and black pepper.
4
Grill zucchini until tender, about 4 minutes per side.
5
Transfer to work surface; cut crosswise into 1-inch pieces.
6
Place in large serving bowl.
7
Add vinegar, mint, and crushed red pepper; set aside.
8
Cook pasta in boiling salted water until just tender but still firm to bite.
9
Drain.
10
Add pasta to zucchini mixture, then add 3 tablespoons olive oil and ricotta salata and toss.
11
Season to taste with salt and pepper.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds small zucchini, trimmed, halved lengthwise, Extra-virgin olive oil (for brushing), Coarse kosher salt, Freshly ground black pepper, and more.

Yes, Penne with Grilled Zucchini, Ricotta Salata, and Mint falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne with Grilled Zucchini, Ricotta Salata, and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions