Penne with Grilled Zucchini, Ricotta Salata, and Mint

• 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.

zucchini, extravirgin olive oil, kosher salt, freshly ground black pepper, balsamic vinegar, fresh mint, red pepper, penne, extravirgin olive oil, ricotta salata, ricotta salata

Taken from www.epicurious.com/recipes/food/views/penne-with-grilled-zucchini-ricotta-salata-and-mint-239062 (may not work)