italian recipes and more from fabio viviani

Penne with Zucchini, Ricotta Salata and Mint

Serve 6

Ingredients:

2 lbs small zucchini grated with the large part of a cheese grater
3 tbsp Extra-virgin olive oil
Pinch of Salt and Black Pepper
3 tbsp Aged balsamic vinegar
1/2 cup fresh mint leaves, thinly sliced
21 pinches of dried crushed red pepper
2 lbs penne
3 tbsp extra-virgin olive oil
1 cup crumbled ricotta salata

Directions:

1) Sautee zucchini until tender in a bit of olive oil, about 5 minutes.

2) Cook pasta in large pot of boiling salted water until tender but still firm to bite.

3) Drain all but 1 cup. Add pasta and water to zucchini mixture in the sauté pan, then add the rest of the ingredient but the ricotta and cook 3 minutes more.

4) Season to taste with salt and pepper. Finish with ricotta salata