39 minutes ago
Thursday, August 20, 2009
This is a simple summer pasta dish.
The combination of zucchini and mint is just meant to be.
It tastes cool and refreshing on a hot day.
Penne w/ Zucchini, Feta & Mint (adapted from Bon Appetit 2007)
1/2 box of penne or farfalle pasta
2 zucchinis, sliced lengthwise, halved and quartered (you should have 8 long pieces)
1/4 cup of torn fresh mint leaves
1/3 cup of feta or ricotta salata cheese
red pepper flakes
Coat your zucchini pieces with olive oil and kosher salt.
Grill them on medium high heat, so all sides are grilled, about 5 minutes per side.
When your zucchini is done, cut it into even chunks and pour about 4 tbsp of balsamic vinegar over the hot pieces.
Toss with fresh mint and set aside.
Cook your pasta as per directions.
Drain and toss with the balsamic zucchini and add some olive oil (about 3 tbsp), the feta cheese and a dash of hot pepper flakes.