• 1 pound 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

Prepare barbecue (medium-high heat). Arrange zucchini on rimmed baking sheet; brush all over with oil. Sprinkle with coarse salt and black pepper. Grill zucchini until tender, about 4 minutes per side. Transfer to work surface; cut crosswise into 1-inch pieces. Place in large serving bowl. Add vinegar, mint, and crushed red pepper; set aside.

Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Add pasta to zucchini mixture, then add 3 tablespoons olive oil and ricotta and toss. Season to taste with salt and pepper.

• 1 pound 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

Prepare barbecue (medium-high heat). Arrange zucchini on rimmed baking sheet; brush all over with oil. Sprinkle with coarse salt and black pepper. Grill zucchini until tender, about 4 minutes per side. Transfer to work surface; cut crosswise into 1-inch pieces. Place in large serving bowl. Add vinegar, mint, and crushed red pepper; set aside.

Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Add pasta to zucchini mixture, then add 3 tablespoons olive oil and ricotta and toss. Season to taste with salt and pepper.