My favorite summer pasta toppings split the difference between salad and sauce. They should be chunky and filled with plenty of vegetables and herbs like a pasta salad, yet still be thoroughly seasoned and well integrated. Ideally, the pasta-to-vegetable ratio should be about equal; light, bright and fresh is what I’m after. This recipe is an example.
Ingredients
- ½ teaspoon salt, more as needed
- ½ 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
- Nutritional Information
Nutritional analysis per serving (2 servings)
611 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 100 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 18 grams protein; 610 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 to 4 servings
Preparation
- Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
- Meanwhile, cut zucchini into 1 1/2-inch lengths.
- In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds. Add zucchini in one layer and cook without touching or moving for 5 minutes. Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
- Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down. Stir in the al dente pasta, lemon zest and crumbled cheese. Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.
20 minutes
Dining and Cooking