Pennette With Summer Squash Ricotta

Ingredients

• Kosher salt
• 1 cup fresh ricotta
• 6 tbsp extra virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano, plus extra for serving
• 2-3 tbsp warm water
• 1 lb summer squash or zucchini, or a combination, cut lengthwise in half and sliced into 1/3-inch-thick half-moons
• Maldon or other flaky sea salt
• 1 lb pennette rigate
• 6 tbsp coarsely chopped fresh mint
• Coarsely ground black pepper

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