Farro Pasta with Zucchini, Thyme & Ricotta Salata Dinner Recipe
This quick and satisfying dinner recipe combines nutty farro pasta with tender zucchini, roasted tomatoes, fragrant thyme, and creamy ricotta salata. It's a simple yet flavorful dish that balances earthy, fresh, and tangy notes, perfect for an elegant weeknight meal or a casual gathering.
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.
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