Recipes

Pennette With Zucchini, Ricotta Salata and Fresh Herbs

Name: Pennette With Zucchini, Ricotta Salata and Fresh Herbs
Ingredients: 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

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By Joanne Weir

Updated on April 24, 2017

Pennette With Zucchini, Ricotta Salata and Fresh Herbs — Photo: Â© Fredrika StjÃ¤rne

Yield:

4

Ingredients

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

Directions

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.
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.
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.