Pasta With Seared Zucchini and Ricotta Salata

5.0(350)

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.

by Melissa Clark

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Dinner, Easy, Lunch, Quick, Pastas, Main Course

Servings

(2–4)

Total time

20 min

Calories / serving

337 kcal

Ingredients (10)

serves

1/2 teaspoon salt, more as neededsalt
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 drizzlingolive-oil
3 garlic cloves, smashed and peeledgarlic
6 sprigs fresh thyme, more for servingthyme
1 pint cherry or grape tomatoes, halvedtomato
1 lemon, zested and cut into wedgeslemon
2 ounces ricotta salata, more for servingricotta
Freshly ground black pepperpepper

Instructions (4 steps)

01Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
02Meanwhile, cut zucchini into 1 1/2-inch lengths.
03In 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.

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Rich recipe — supports nutrition-aware planning.