Farro Pasta with Zucchini, Ricotta, and Lemon

Farro pasta with zucchini, ricotta, and lemon is a fresh and light dish, perfect for spring or summer. Here’s the recipe you can follow:

Ingredients

• 320 g farro pasta (penne or fusilli)
• 2-3 medium zucchini
• 250 g fresh ricotta
• Grated zest of 1 organic lemon
• Juice of half a lemon
• Extra virgin olive oil
• Salt and black pepper to taste
• A handful of fresh basil
• Grated Parmesan (optional)
• 1 garlic clove (optional)

Preparation

1. Start by washing and cutting the zucchini into thin rounds or half-moons, depending on your preference.
2. If you want an extra touch of flavor, you can sauté a garlic clove in its skin in extra virgin olive oil and then remove it before adding the zucchini. Otherwise, you can simply sauté the zucchini directly in the hot oil.
3. Cook the zucchini until they become tender but still crunchy.
4. Add the grated lemon zest to the zucchini and mix well.
5. Bring a pot of salted water to a boil and cook the farro pasta according to the package instructions, until it reaches ‘al dente’ doneness.
6. Drain the pasta, reserving some of the cooking water.
7. In a large bowl, mix the ricotta with the lemon juice and add a bit of the pasta cooking water to obtain a softer and more fluid cream.
8. Add the cooked pasta to the bowl with the ricotta cream and mix well.
9. Incorporate the cooked zucchini and a handful of fresh basil torn by hand.
10. Adjust with salt and pepper, mix again ensuring all ingredients are well distributed.
11. Serve the farro pasta with a drizzle of extra virgin olive oil raw and, if desired, a sprinkle of grated Parmesan.

Interesting Facts

Farro pasta is particularly appreciated for its rustic flavor and nutritional properties, being rich in fiber. The pairing with the freshness of the zucchini, the creaminess of the ricotta, and the aromatic quality of the lemon creates a very pleasant and genuine balance of flavors. This dish can be an excellent solution for a summer lunch or a light dinner.