Pennette With Zucchini Ricotta Salata And Fresh Herbs

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 small zucchini, sliced into 1/4-inch rounds
• 1 garlic clove, minced
• Salt and freshly ground pepper
• 1/2 pound ricotta salata, crumbled (about 2 cups)
• 1/4 cup finely chopped basil
• 2 tablespoons snipped chives
• 1 tablespoon finely chopped mint
• 2 teaspoons finely chopped oregano
• 1 pint grape tomatoes, halved lengthwise
• 1/2 pound pennette or other pasta

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