Looking for a Mediterranean-inspired dish that’s wholesome, flavorful, and ready in no time? This farro pasta recipe with zucchini, thyme, and ricotta salata is the ultimate dinner solution.
With its nutty, earthy flavor and light, creamy texture, this dish is perfect for weeknights when you crave something hearty yet fresh.
Why Farro Pasta Is Ideal for Dinner
Farro pasta isn’t just a trendy grain; it’s a nutrient-rich ingredient that elevates any recipe. Its nutty taste pairs beautifully with vibrant zucchini, juicy cherry tomatoes, and aromatic thyme.
This pasta brings the warmth of the Mediterranean straight to your table, making it a standout choice for dinner. Plus, it’s easy to prepare, leaving you more time to relax with family or friends.
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If you’re new to farro pasta, think of it as a whole-grain alternative to traditional pasta. It has a slightly chewy texture and earthy undertone, offering a satisfying bite.
Combined with fresh, seasonal vegetables, this recipe highlights the best flavors Mediterranean cuisine has to offer.
Tips for Making This Recipe Shine
To make this recipe even better, consider these tips:
- Pasta Texture: Cook the farro pasta until it’s perfectly al dente. This maintains its structure and ensures it pairs well with the creamy ricotta salata and tender vegetables.
- Zucchini Perfection: Sear the zucchini without overcrowding the skillet. This caramelizes the edges, giving the dish a subtle sweetness.
- Lemon Zest: Don’t skip the lemon zest—it adds brightness and balances the richness of the cheese and olive oil.
- Ricotta Salata Substitute: If you can’t find ricotta salata, feta cheese works as a great alternative, offering a similarly tangy and creamy note.
Customizing This Dinner Recipe
This versatile recipe can be tailored to suit various dietary preferences:
- Vegetarian-Friendly: The recipe is naturally vegetarian, but for extra protein, consider adding chickpeas or white beans.
- Vegan Swap: Replace ricotta salata with a vegan cheese alternative, and drizzle with extra olive oil for added richness.
- Gluten-Free Option: Use gluten-free pasta or a chickpea-based pasta for a gluten-free twist while retaining that hearty texture.
- Low-Carb Alternative: For a lower-carb version, substitute spiralized zucchini or spaghetti squash for the farro pasta.
Why This Recipe Works for Any Occasion
This farro pasta recipe is perfect for more than just weeknight dinners. Its elegant presentation and vibrant flavors make it an excellent choice for dinner parties or casual gatherings.
Serve it as a light main course or as a side dish paired with grilled chicken or seafood.
The dish also makes fantastic leftovers, ideal for meal prep. Pack it for lunch the next day, and it will taste just as delicious cold as it does warm. The flavors meld beautifully overnight, creating an even more cohesive dish.
Pairings to Complete Your Meal
Round out your Mediterranean dinner with these complementary sides and drinks:
- Salads: Serve with a crisp green salad topped with lemon vinaigrette to mirror the bright citrus notes in the pasta.
- Bread: A slice of crusty sourdough bread is perfect for soaking up any leftover olive oil and juices.
- Wine Pairing: A chilled glass of Sauvignon Blanc or a dry Rosé pairs wonderfully with the fresh, zesty flavors of this dish.
A Dinner Recipe Worth Sharing
Whether you’re new to Mediterranean cuisine or a seasoned fan, this farro pasta recipe offers the perfect balance of ease, flavor, and nutrition. With minimal ingredients and simple preparation, it transforms humble vegetables and pasta into a gourmet experience.
Try it for your next dinner, and you’ll see why it’s destined to become a household favorite.
Farro Pasta with Zucchini, Thyme & Ricotta Salata Dinner Recipe
Equipment
- Large pot for boiling pasta
- 12-inch skillet
Ingredients
- Kosher salt as needed
- 8 ounces short farro whole-wheat, or regular pasta (e.g., penne, fusilli, or rigatoni)
- 1 lemon
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 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 ounces ricotta salata crumbled, plus more for serving
- Freshly cracked black pepper to taste
Instructions
- Fill a large pot with heavily salted water and bring it to a boil. Add the pasta and cook until it reaches an al dente texture. Avoid overcooking, as you want the pasta to remain firm. Drain and set aside.
- While the pasta is cooking, use a zester or grater to remove the zest from the lemon and set it aside. Cut the lemon into quarters, remove any seeds, and set the wedges aside for serving.
- Heat a 12-inch skillet over medium-high heat and pour in the olive oil. Let the oil warm for about 30 seconds. Add the zucchini pieces in a single layer without stirring or moving them, and cook for about 5 minutes to allow them to develop some color. If needed, cook in batches to avoid overcrowding. Once the zucchini has browned slightly, add the smashed garlic and thyme sprigs, stir everything together, and flip the zucchini. Continue cooking for another 3 minutes, stirring occasionally.
- Toss the halved cherry tomatoes into the skillet along with ½ teaspoon of kosher salt. Cook the mixture for 6-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Combine the cooked pasta, lemon zest, and crumbled ricotta salata into the skillet. Mix everything thoroughly 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 warm with the lemon wedges on the side for added brightness.
Notes
- Substitute ricotta salata with feta cheese if unavailable.
- For a richer flavor, use whole-wheat pasta or farro pasta to enhance the nutty profile.
- Avoid skipping the lemon wedges—they provide a necessary tang to balance the dish.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.