Pasta with Seared Zucchini and Ricotta Salata

Name: Pasta with Seared Zucchini and Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon salt, more as needed; 1/2 pound pasta, preferably farro pasta; 2 small, slim zucchini (about 3/4 pound), trimmed and quartered lengthwise; 2 tablespoons olive oil, more for drizzling; 3 garlic cloves, smashed and peeled; 6 sprigs fresh thyme, more for serving; 1 pint cherry or grape tomatoes, halved; 1 lemon, zested and cut into wedges; 2 ounces ricotta salata, more for serving; Freshly ground black pepper

Servings: persons

1
Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente.
2
Drain.
3
Meanwhile, cut zucchini into 1 1/2-inch lengths.
4
In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds.
5
Add zucchini in one layer and cook without touching or moving for 5 minutes.
6
Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
7
Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down.
8
Stir in the al dente pasta, lemon zest and crumbled cheese.
9
Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 teaspoon salt, more as needed, 1/2 pound pasta, preferably farro pasta, 2 small, slim zucchini (about 3/4 pound), trimmed and quartered lengthwise, 2 tablespoons olive oil, more for drizzling, and more.

Yes, Pasta with Seared Zucchini and Ricotta Salata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!