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Pennette With Zucchini, Ricotta Salata and Fresh Herbs

Plus: More Pasta Recipes and Tips

  • Servings: 4

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  • 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. Add the zucchini and garlic and cook over moderately high heat, stirring frequently, until golden and crisp-tender, about 5 minutes. Season the zucchini with salt and pepper.
  2. In a large bowl, mix the ricotta salata with the basil, chives, mint, oregano and the remaining 3 tablespoons of olive oil. Stir in the tomatoes.
  3. Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3 tablespoons of the cooking water. Add the pasta, zucchini and reserved cooking water to the ricotta and season with salt and pepper. Toss well and serve.
Contributed By Photo © Fredrika Stjärne Published May 2001

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