INGREDIENTS

  • 2 lbs zucchini , trimmed, halved lengthwise
  • extra-virgin olive oil (for brushing)
  • salt , coarse kosher
  • black pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup mint leaves , fresh, thinly sliced
  • 2 pinches red peppers, dried, crushed
  • 1 lb penne or ziti pasta
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup crumbled ricotta salata (salted dry ricotta cheese, about 3 ounces)

DIRECTIONS

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