Penne with Grilled Zucchini, Ricotta Salata, and Mint

Name: Penne with Grilled Zucchini, Ricotta Salata, and Mint
Total time: 27 min
Yield: 6 servings
Ingredients: 2 pounds small zucchini, trimmed, halved lengthwise; 2 tablespoons Extra-virgin olive oil; 1 teaspoon Coarse kosher salt; 1 teaspoon Freshly ground black pepper; 2 tablespoons balsamic vinegar; ¼ cup fresh mint leaves; 2 pinches dried crushed red pepper; 1 pound penne or ziti pasta; 3 tablespoons extra-virgin olive oil; ¾ cup crumbled ricotta salata

A fresh and flavorful pasta dish combining grilled zucchini, salty ricotta salata cheese, and bright mint leaves, all tossed with penne in a light olive oil and balsamic dressing. Perfect for summer dining.

6 servings

27 min

Published October 4, 2025

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Ingredients

•2 pounds small zucchini, trimmed, halved lengthwise
•2 tablespoons Extra-virgin olive oil
•1 teaspoon Coarse kosher salt
•1 teaspoon Freshly ground black pepper
•2 tablespoons balsamic vinegar
•¼ cup fresh mint leaves
•2 pinches dried crushed red pepper
•1 pound penne or ziti pasta
•3 tablespoons extra-virgin olive oil
•¾ cup crumbled ricotta salata
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Cooking Instructions

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.
15 min
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.
12 min