Pennette With Zucchini, Ricotta Salata and Fresh Herbs

• 1/4 cup extra-virgin olive oil
• 3 small zucchini, sliced into 1/4-inch rounds
• 1 garlic clove, minced
• Salt and freshly ground pepper
• 1/2 pound ricotta salata, crumbled (about 2 cups)
• 1/4 cup finely chopped basil
• 2 tablespoons snipped chives
• 1 tablespoon finely chopped mint
• 2 teaspoons finely chopped oregano
• 1 pint grape tomatoes, halved lengthwise
• 1/2 pound pennette or other pasta

1. Heat 1 tablespoon of the olive oil in a large, deep skillet.
2. Add the zucchini and garlic and cook over moderately high heat, stirring frequently, until golden and crisp-tender, about 5 minutes.
3. Season the zucchini with salt and pepper.
4. In a large bowl, mix the ricotta salata with the basil, chives, mint, oregano and the remaining 3 tablespoons of olive oil.
5. Stir in the tomatoes.
6. Cook the pasta in a large pot of boiling salted water until al dente.
7. Drain the pasta, reserving 3 tablespoons of the cooking water.
8. Add the pasta, zucchini and reserved cooking water to the ricotta and season with salt and pepper.
9. Toss well and serve.

extravirgin olive oil, zucchini, garlic, salt, ricotta salata, basil, chives, mint, oregano, grape tomatoes, pasta

Taken from www.foodandwine.com/recipes/pennette-zucchini-ricotta-salata-and-fresh-herbs (may not work)