Penne With Grilled Zucchini, Ricotta Salata, and Mint

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

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 a 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.

zucchini, extra virgin olive oil, salt, black pepper, balsamic vinegar, mint leaf, red peppers, penne, extra virgin olive oil, ricotta salata

Taken from www.food.com/recipe/penne-with-grilled-zucchini-ricotta-salata-and-mint-256444 (may not work)