Penne With Zucchini, Basil And Ricotta Salata


By Cooking Panda

Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!


  • 1 1/2 cups penne pasta
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds small zucchinis, grated
  • Chili flakes, to taste
  • 1/2 cup fresh basil, torn
  • 1 cup ricotta salata, crumbled
  • Pepper, for garnish
  • Sliced basil, for garnish
  • Balsamic vinegar, for garnish
  • Grana Padano, grated for garnish
  • Directions

    1) Cook pasta in a large pot of boiling salted water until al dente. Drain and set aside.

    2) Heat olive oil in a pan, add grated zucchini, season with chili pepper flakes and sauté for about 5 minutes.

    3) Add cooked pasta and torn basil. Cook 3 more minutes.

    4) Turn off heat and top with ricotta salata.

    5) Plate cooked pasta. Garnish with a pinch of pepper, sliced fresh basil, a few tablespoons of balsamic vinegar and grated Grana Padano cheese.

    6) Serve with a glass of Fabio Viviani’s Cabernet Sauvignon and enjoy!

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    Tags: dinner, Fabio Viviani, pasta, Penne, recipes, Wine-Ding Down, zucchini
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