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Penne with Grilled Zucchini, Ricotta Salata, and Mint

['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. Its available at some supermarkets and specialty foods stores', 'and at Italian markets."']

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 salata and toss. Season to taste with salt and pepper.

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