Penne with Balsamic Vinegar

Serves 6

14 oz. penne
1 small/medium zucchini
1 tbs. basil
2 tbs. mint leaves
2 oz. aged, salted ricotta
2 tbs. balsamic vinegar
3 tbs. olive oil
salt and pepper to taste


Preparation

1. Wash, dry and slice the zucchini. Saute them in a skillet in olive oil, when they are nicely browned, season with salt and pepper, add the balsamic vinegar and let it evaporate.
2. Cut the mint and basil leaves into narrow strips; grate the cheese.
3. Cook the pasta in boiling water, drain when it is al dente, and turn into the skillet with the zucchini and mix well.
4. Pour some olive oil into the serving bowl, then add the pasta.
5. Sprinkle with mint, basil and cheese and toss thoroughly.