Name: Penne with Ricotta Salata, Grilled Zucchini, and Onions
Yield: Serves 4–6
Ingredients: 4 Tbsp (2 fl oz/60 ml) extra-virgin olive oil; 2 zucchini, cut into slices ¼ inch (6 mm) thick; 1 Tbsp unsalted butter; Sea salt and freshly ground pepper; 1 Tbsp chopped fresh oregano; ¾ lb (375 g) penne or other small pasta; ¼ lb (125 g) ricotta salata cheese, shaved with a vegetable peeler; 1 yellow onion, halved and thinly sliced crosswise

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

When summer’s first zucchini arrive in my garden, I cook them every way I can think of. Ricotta salata is a pressed and aged ricotta cheese similar to feta but less salty. In this pasta dish, it’s the perfect foil for the sweetness of the caramelized onions and the charred flavor of the zucchini.

Ingredients

2 zucchini, cut into slices ¼ inch (6 mm) thick
4

Main course
Summer
Vegetarian
Pasta

Method

In a bowl, combine the zucchini, 1 tablespoon of the olive oil, the oregano, ½ teaspoon salt, and pepper to taste. Toss to coat well. Set the zucchini aside.

Preheat a grill to medium-high and oil

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Penne with Ricotta Salata, Grilled Zucchini, and Onions

Ingredients

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