Pennette With Zucchini, Ricotta Salata and Fresh Herbs


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Pennette With Zucchini, Ricotta Salata and Fresh Herbs
Photo: © Fredrika Stjärne


  • 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.

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