Pennette With Zucchini, Ricotta Salata and Fresh Herbs

  • 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

How to make this recipe

  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 StjÃrne Published May 2001

462937 recipes/pennette-zucchini-ricotta-salata-and-fresh-herbs 2013-12-06T23:41:26+00:00 Joanne Weir spring|summer|fast-column|italian|mediterranean|pasta-and-noodles|side-dishes|4|fast|vegetarian|weeknight-dinner|lunch may-2001,joanne weir,spring pasta,pasta salad,pasta primavera recipes,pennette-zucchini-ricotta-salata-and-fresh-herbs 462937

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