Best 3 Penne With Grilled Zucchini Ricotta Salata And Mint Recipes

Indulge in a symphony of flavors with our penne with grilled zucchini, ricotta salata, and mint. This delectable dish combines the refreshing taste of grilled zucchini, the tanginess of ricotta salata cheese, and the aromatic freshness of mint, creating a harmonious balance of flavors. The tender penne pasta serves as the perfect canvas for this delightful combination, while the addition of lemon zest and juice adds a zesty brightness that elevates the dish to new heights. Prepare to tantalize your taste buds with this vibrant and flavorful pasta recipe that promises a culinary journey like no other.

This article offers a collection of equally enticing recipes that will satisfy your cravings for delicious and wholesome meals. From the classic comfort of chicken pot pie to the vibrant flavors of Thai-inspired shrimp and vegetable stir-fry, each recipe is carefully crafted to deliver a unique culinary experience. Whether you're a seasoned cook or just starting your culinary adventure, these recipes provide step-by-step instructions and helpful tips to ensure success in the kitchen. So, gather your ingredients, unleash your creativity, and embark on a culinary journey filled with delectable dishes that will leave you and your loved ones wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI-RICOTTA SALATA BRUSCHETTA

Zucchini-Ricotta Salata Bruschetta image

Provided by Food Network Kitchen

Categories appetizer

Time 17m

Number Of Ingredients 0

Ingredients

Steps:

Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
Slice a small zucchini into long ribbons with a vegetable peeler. Toss with lemon juice, olive oil and a big pinch of salt. Rub the warm toast rounds with a smashed garlic clove. Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

Summer Pasta With Zucchini, Ricotta and Basil image

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

Provided by David Tanis

Categories dinner, lunch, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Extra-virgin olive oil
1 small onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup (see recipe)
Pinch of crushed red pepper
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Steps:

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams

PASTA WITH SEARED ZUCCHINI AND RICOTTA SALATA

Pasta With Seared Zucchini and Ricotta Salata image

My favorite summer pasta toppings split the difference between salad and sauce. They should be chunky and filled with plenty of vegetables and herbs like a pasta salad, yet still be thoroughly seasoned and well integrated. Ideally, the pasta-to-vegetable ratio should be about equal; light, bright and fresh is what I'm after. This recipe is an example.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, pastas, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1/2 teaspoon salt, more as needed
1/2 pound pasta, preferably farro pasta
2 small, slim zucchini (about 3/4 pound), trimmed and quartered lengthwise
2 tablespoons olive oil, more for drizzling
3 garlic cloves, smashed and peeled
6 sprigs fresh thyme, more for serving
1 pint cherry or grape tomatoes, halved
1 lemon, zested and cut into wedges
2 ounces ricotta salata, more for serving
Freshly ground black pepper

Steps:

Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
Meanwhile, cut zucchini into 1 1/2-inch lengths.
In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds. Add zucchini in one layer and cook without touching or moving for 5 minutes. Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down. Stir in the al dente pasta, lemon zest and crumbled cheese. Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 1 gram, Carbohydrate 52 grams, Fat 3 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 318 milligrams, Sugar 6 grams

Tips:

For the best flavor, use fresh, ripe zucchini. Look for zucchini that is firm and has a deep green color.
If you don't have a grill, you can also cook the zucchini in a grill pan or under the broiler.
Be careful not to overcook the zucchini. It should be tender, but still have a slight crunch.
Use a good quality ricotta salata. This cheese should be firm and have a slightly salty flavor.
Fresh mint is essential for this recipe. It adds a bright, refreshing flavor that complements the other ingredients perfectly.

Conclusion:

This penne with grilled zucchini, ricotta salata, and mint is a delicious and easy-to-make summer dish. The grilled zucchini is tender and flavorful, the ricotta salata adds a creamy and salty touch, and the fresh mint brightens up the whole dish. This pasta is perfect for a light lunch or dinner, and it's also great for picnics and potlucks.