Name: Farro Pasta with Zucchini, Thyme & Ricotta Salata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: Kosher salt (as needed); 8 ounces short farro or whole-wheat pasta (e.g., penne, fusilli, or rigatoni); 1 lemon; 2 small zucchini (about 12 ounces total, trimmed, quartered lengthwise, and cut into 1 ½-inch pieces); 4 garlic cloves (smashed and peeled); 6 sprigs fresh thyme (plus more thyme leaves for serving); 1 pint cherry or grape tomatoes (halved); 2 tablespoons extra-virgin olive oil (plus more for drizzling); 2 ounces ricotta salata (crumbled, plus more for serving); Freshly cracked black pepper (to taste)

Jump to Recipe· 3.8 from 69 reviews

If you are looking for a dish that masterfully balances wholesome grains with bright, fresh vegetables and a touch of creamy, salty cheese, the Farro Pasta with Zucchini, Thyme & Ricotta Salata Recipe is your new go-to. This recipe brings together nutty farro pasta, tender zucchini, fragrant thyme, and the sharp, briny tang of ricotta salata, all finished with a kiss of lemon zest for that irresistible spark of brightness. It is an effortless yet sophisticated meal, perfect for busy weeknights or anytime you want to delight your taste buds with fresh, vibrant flavors and a satisfying texture. Trust me, once you try this recipe, it will become a cherished staple in your kitchen.

Ingredients You'll Need

The image shows a bowl filled with pasta, with three main layers visible. The bottom layer is light brown penne pasta scattered throughout the bowl. On top of the pasta are bright green slices of cooked zucchini with a slightly soft texture, along with small, round, whole cherry tomatoes that are shiny and red. White dollops of soft cheese are spread evenly among the vegetables. Small green herb leaves and black pepper are scattered on top, adding detail and freshness to the dish. The bowl is white, and it sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

What makes the Farro Pasta with Zucchini, Thyme & Ricotta Salata Recipe so wonderful is the simplicity and quality of each ingredient. Every item plays a crucial role in building layers of flavor, contributing to the dish’s texture, aroma, and color, so you get that perfect harmony every time you cook it.

Kosher salt: Essential for seasoning the pasta water and bringing out natural flavors in the dish.

8 ounces short farro or whole-wheat/regular pasta: The hearty base with a slightly nutty flavor and chewy texture that anchors the recipe.
1 lemon: Provides fresh zest and juice to brighten up the entire meal.
2 tablespoons extra-virgin olive oil: Adds depth and silkiness while helping the vegetables caramelize beautifully.

2 small zucchini (about 12 ounces total): Offers tender-crisp bites and vibrant color to the pasta.
4 garlic cloves: Smashed and peeled for mellow, fragrant notes that infuse the oil.
6 sprigs fresh thyme: Brings an earthy, herbal aroma that pairs perfectly with the mild zucchini.

1 pint cherry or grape tomatoes: Adds juicy sweetness and a pop of red that livens up the plate.
2 ounces ricotta salata: Crumbled on top to contribute a salty, creamy contrast and a pleasing texture.
Freshly cracked black pepper: Enhances all the ingredients with a subtle kick.

How to Make Farro Pasta with Zucchini, Thyme & Ricotta Salata Recipe

Step 1: Cook the Pasta to Perfection

Start by filling a large pot with water generously salted with kosher salt and bring it to a vigorous boil. Cooking the farro pasta until just al dente is crucial here; you want tender grains or pasta with a gentle chew that holds its shape and absorbs flavors without turning mushy. Once cooked, drain it well and set it aside while you prepare the vibrant vegetable medley.

Step 2: Prepare the Lemon Zest and Wedges

While the pasta cooks, grab your lemon and zest it using a fine grater or microplane. The zest holds all the bright citrus oils that add a zingy aroma to your dish. Then slice the lemon into quarters, removing any seeds, so you have fresh wedges ready to squeeze on when serving for an extra boost of freshness.

Step 3: Sauté the Zucchini, Garlic, and Thyme

Heat a 12-inch skillet over medium-high heat and pour in the olive oil. Let it warm just enough so it shimmers lightly, then add the zucchini pieces in a single neat layer. Avoid stirring to let them develop a lovely golden color and caramelization on one side for about 5 minutes. Don’t overcrowd the pan to keep that texture perfect. After the zucchini has a touch of browning, toss in the smashed garlic cloves and thyme sprigs, stirring to combine. Flip the zucchini gently and cook for another 3 minutes as the garlic infuses its mellow warmth and the thyme releases its fragrance.

Step 4: Introduce the Cherry Tomatoes

Next, add the halved cherry tomatoes to your skillet along with half a teaspoon of kosher salt. Let them cook down for 6 to 7 minutes, stirring now and then, until the tomatoes soften and start to release their natural juices. This juicy, tangy component adds balance and bursts of flavor throughout the dish.

Step 5: Combine Pasta, Lemon Zest & Ricotta Salata

Now for the rewarding finale: add the cooked pasta back into the skillet along with all that bright lemon zest and crumbly ricotta salata. Give everything a gentle but thorough toss so the pasta is coated in the fragrant vegetable medley and dotted with creamy cheese bits. Season liberally with freshly cracked black pepper, drizzle with a little more olive oil for silkiness, and finish by garnishing with additional thyme leaves and extra ricotta salata crumbs for an irresistible look and taste. Serve warm with lemon wedges on the side for guests to add as much zing as they like.

How to Serve Farro Pasta with Zucchini, Thyme & Ricotta Salata Recipe

This image shows a bowl full of pasta salad with three main layers. The bottom layer is made of light brown couscous or small grains. On top of that, the middle layer has cooked penne pasta in a pale beige color scattered all around. The top layer features bright green zucchini slices, small yellow bell pepper pieces, and whole round red cherry tomatoes. Small white cheese dollops are placed around the vegetables. A few green thyme sprigs are spread over the dish for garnish. The bowl is white with a dark outer side, placed on a white marbled surface in soft lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh thyme leaves and extra crumbled ricotta salata are the perfect finishing touches, adding pops of herbaceous and salty texture with every bite. Don’t skip the lemon wedges — a light squeeze just before eating brings a fresh, bright contrast that elevates the dish beautifully.

Side Dishes

This dish stands wonderfully on its own but also pairs beautifully with a crisp green salad tossed in a lemon vinaigrette or a simple arugula salad sprinkled with toasted pine nuts. For a heartier meal, consider serving alongside grilled chicken or a pan-seared fish to complement the fresh Mediterranean-style flavors.

Creative Ways to Present

Serve the Farro Pasta with Zucchini, Thyme & Ricotta Salata Recipe in rustic bowls to showcase the colorful vegetables and cheese. Adding a drizzle of good olive oil just before serving and a few cracks of black pepper makes it look restaurant-worthy. For a festive touch, scatter some toasted breadcrumbs over the top for crunch and texture contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. The pasta will absorb more flavors overnight, making it taste even better the next day, although the zucchini may soften slightly.

Freezing

This recipe freezes well if you want to prepare it ahead of time. Keep it in freezer-safe containers for up to two months. To maintain texture, thaw it slowly in the refrigerator overnight rather than using quick defrost methods.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of olive oil or a little water to loosen it up. Avoid microwaving straight from the freezer to preserve the flavors and textures as much as possible.

FAQs

Can I use regular pasta instead of farro pasta?

Absolutely! While farro adds a lovely nutty flavor and chewy texture, any short pasta like penne, fusilli, or rigatoni works well in this recipe without compromising the delicious outcome.

What if I can’t find ricotta salata?

If ricotta salata isn’t available, try substituting with feta or pecorino romano crumbles for a similar salty and firm texture that complements the dish beautifully.

Can I make this recipe vegan?

To make a vegan version, omit the ricotta salata and replace it with a sprinkle of toasted nuts or seeds like pine nuts or walnuts for texture, and add nutritional yeast for a cheesy flavor boost.

Is it necessary to use fresh thyme?

Fresh thyme really enhances this recipe with its vibrant herbal notes, but dried thyme can be used in a pinch—use about one-third of the amount and add it earlier during cooking so the flavor can bloom.

How do I keep the zucchini from getting mushy?

Cooking the zucchini in a single layer without stirring allows it to caramelize and keeps it from steaming and getting soggy. Avoid overcrowding the pan and don’t overcook—just until tender-crisp is perfect.

Final Thoughts

I can’t encourage you enough to try the Farro Pasta with Zucchini, Thyme & Ricotta Salata Recipe. It’s a dish that feels both familiar and exciting with every bite—so easy to prepare yet deeply satisfying. Whether you’re cooking for a weeknight dinner or a casual get-together, this recipe ticks all the boxes for flavor, texture, and visual appeal. Give it a whirl, and I promise you’ll be reaching for it again and again.

Farro Pasta with Zucchini, Thyme & Ricotta Salata Recipe

Ingredients You'll Need