2 Zucchini, each about 5 to 6 inches in length.
3 Handsful of penne pasta.
4 Oz. Ricotta salata cheese.
1 Tbsp balsamic vinegar.
3 or so cloves of garlic, minced.
2 Tbsp chopped fresh rosemary.
1 Tbsp of crushed red pepper.
Olive oil.
Salt & pepper.
Directions:
Trim the zucchini, cut lengthwise in half. Salt & pepper.
Heat olive oil with the garlic. Add the zucchini & sautee, cut side down. About 10 minutes on a medium high heat. Remove onto a paper towel. Then cut crosswise into 1/2 inch pieces.
Place the zucchini in a bowl, add the vinegar, rosemary & crushed red pepper. Mix.
Cook the penne, drain, and add to the zucchini.
Crumble the ricotta onto the the penne & zucchini and mix all together.
Notes:
This recipe is based on one in Bon Appétit (August 2007, p. 75).
The recipe in Bon Appétit requires the zucchini to be grilled. That was too much trouble with a grill just for two zucchini. Hence, the skillet solution. The garlic compensates for the loss in grilled flavor.
I had not cooked penne before. It turns out that 3 large handsful are enough for 2 servings.
I didn't have mint, so I substituted rosemary, a similar pungent flavor. It seemed to work OK.
All in All, it is a tasty recipe worth repeating. And easy to make this way. It is little trouble & guests should like it.