Description
This Mediterranean-inspired Farro Pasta with Zucchini, Thyme & Ricotta Salata is a wholesome, flavorful, and light dinner option perfect for weeknights. Featuring nutty farro pasta paired with vibrant zucchini, juicy cherry tomatoes, fragrant thyme, and salty, creamy ricotta salata, this dish delivers a delightful combination of textures and flavors. Ready in just 25 minutes, it's a quick and satisfying meal that highlights fresh ingredients and simple techniques.
Ingredients
Pasta and Base
- Kosher salt (as needed)
- 8 ounces short farro or whole-wheat pasta (e.g., penne, fusilli, or rigatoni)
Produce
- 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)
Oils and Dairy
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 2 ounces ricotta salata (crumbled, plus more for serving)
Seasoning
- Freshly cracked black pepper (to taste)
Instructions
- Cook the pasta: Fill a large pot with heavily salted water and bring it to a boil. Add the pasta and cook until al dente, ensuring it remains firm and not overcooked. Drain and set aside.
- Prepare the lemon: While the pasta cooks, zest the lemon using a zester or grater and set the zest aside. Cut the lemon into quarters, remove any seeds, and reserve the wedges for serving.
- Cook the zucchini: Heat a 12-inch skillet over medium-high heat and warm the olive oil for about 30 seconds. Add the zucchini pieces in a single layer without stirring, cooking for about 5 minutes to develop color. Cook in batches if necessary to avoid overcrowding. After browning, add smashed garlic and thyme sprigs, stir to combine, and flip the zucchini. Continue cooking for another 3 minutes, stirring occasionally.
- Add the tomatoes: Toss halved cherry tomatoes into the skillet with ½ teaspoon kosher salt. Cook for 6-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Combine and season: Add the cooked pasta, lemon zest, and crumbled ricotta salata to the skillet. Thoroughly mix all ingredients and season with freshly cracked black pepper to taste. Drizzle with additional olive oil and garnish with fresh thyme leaves and extra crumbled ricotta salata.
- Serve: Serve the pasta warm with lemon wedges on the side for an added burst of brightness.
Notes
- Use farro pasta or whole-wheat alternatives like penne, fusilli, or rigatoni for similar texture and flavor.
- Cook zucchini in batches to prevent steaming instead of browning.
- Add the lemon wedges at serving for an optional fresh burst of acidity.
- Ricotta salata can be substituted with feta if unavailable, though flavor will vary.
- Adjust salt and pepper to taste, especially since ricotta salata is already salty.
- For a vegan version, omit ricotta salata or use a plant-based cheese substitute.
