Zucchini and ricotta pasta salad

Method

• 1
  Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.
• 2
  Meanwhile, using a vegetable peeler, peel long, thin strips from zucchini. Lightly grease a barbecue plate or chargrill. Heat over medium-high heat. Cook zucchini, in batches, for 1 to 2 minutes each side or until lightly browned.
• 3
  Combine pasta, zucchini, ricotta, mint, chives, 2 teaspoons lemon rind, 1/4 cup lemon juice and oil in a large bowl. Season with salt and pepper. Toss to combine. Serve.