Penne with Grilled Zucchini, Ricotta Salata, and Mint

INGREDIENTS

• 1/4 cup fresh mint leaves, thinly sliced
• 2 pounds small zucchini, trimmed, halved lengthwise
• 3/4 cup crumbled ricotta salata (salted dry ricotta cheese; about 3 ounces)*
• Freshly ground black pepper
• Extra-virgin olive oil (for brushing)
• 2 tablespoons balsamic vinegar
• 2 pinches of dried crushed red pepper
• 3 tablespoons extra-virgin olive oil
• Coarse kosher salt
• 1 pound penne or ziti pasta