Penne with Grilled Zucchini, Ricotta Salata, and Mint Recipe

Ingredients

• 2 pounds small zucchini, trimmed, halved lengthwise
• Extra-virgin olive oil (for brushing)
• Coarse kosher salt
• Freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh mint leaves, thinly sliced
• 2 pinches of dried crushed red pepper
• 1 pound penne or ziti pasta
• 3 tablespoons extra-virgin olive oil
• 3/4 cup crumbled ricotta salata (salted dry ricotta cheese; about 3 ounces)*
• Ricotta salata is a firm cheese with a mildly salty flavor. It's available at some supermarkets and specialty foods stores, and at Italian markets.