Penne with Zucchini, Ricotta Salata and Mint
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
Sautee zucchini until tender in a bit of olive oil, about 5 minutes.
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
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 ricottaand cook 3 minutes more.
Season to taste with salt and pepper. Finish with ricotta salata