Recipes Pennette With Zucchini, Ricotta Salata and Fresh Herbs 3.0 (3,463) Add your rating & review Plus: More Pasta Recipes and Tips By Joanne Weir Updated on April 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne 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. Rate it Print