Penne With Grilled Zucchini Ricotta Salata And Mint Recipes

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.

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.

Steps:

• Boil the Water,and add salt.
• Boil the zucchini for about 2 min, let it cool off.
• Cut it in pices of 1 cm.
• Heat the Oil in a pan. Frie the garlic until soft, add the zucchini and let it fry on lowheat.
• Boil the pasta.
• When the pasta is ready drain it from water and add the zucchini, and basil.
• Mix it with the ricotta cheese.
• Serve with parmesan.

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.

Steps:

• Preheat an outdoor grill to high heat and lightly oil grate.
• Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
• Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
• Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.