Penne with Grilled Courgette, Ricotta Salata, and Mint

Ingredients for Penne with Grilled Courgette, Ricotta Salata, and Mint

• 900g small courgette, trimmed, halved lengthwise

• Extra-virgin olive oil (for brushing)

• Coarse kosher salt

• Freshly ground black pepper

• 2 tablespoons balsamic vinegar

• 1/4 cup fresh mint leaves, thinly sliced

• 2 pinches of dried crushed red pepper

• 450g penne or ziti pasta

• 45ml extra-virgin olive oil

• 180ml crumbled ricotta salata (salted dry ricotta cheese

• about 90g )*

• Ricotta salata is a firm cheese with a mildly salty flavour. It's available at some supermarkets and specialty foods stores, and at Italian markets.

How to make Penne with Grilled Courgette, Ricotta Salata, and Mint

Prepare barbecue (medium-high heat). Arrange courgette on rimmed baking sheet; brush all over with oil. Sprinkle with coarse salt and black pepper. Grill courgette until tender, about 4 minutes per side. Transfer to work surface; cut crosswise into 1-inch pieces. Place in large serving bowl. Add vinegar, mint, and crushed red pepper; set aside.

Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Add pasta to courgette mixture, then add 45ml olive oil and ricotta salata and toss. Season to taste with salt and pepper.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.