Pasta With Seared Zucchini and Ricotta Salata
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- ½teaspoon salt, more as needed
- ½pound pasta, preferably farro pasta
- 2small, slim zucchini (about ¾ pound), trimmed and quartered lengthwise
- 2tablespoons olive oil, more for drizzling
- 3garlic cloves, smashed and peeled
- 6sprigs fresh thyme, more for serving
- 1pint cherry or grape tomatoes, halved
- 1lemon, zested and cut into wedges
- 2ounces ricotta salata, more for serving
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
337 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 11 grams protein; 322 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
- Step 2
Meanwhile, cut zucchini into 1½-inch lengths.
- Step 3
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.
- Step 4
Add tomatoes and ½ 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.
Private Notes
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Cooking Notes
Peter S
Tried this last night and it was wonderful. Well seared Zucchini added a nice toasted flavor. Ricotta S. was mildly funky, and fine, but I can see Feta or Goat doing nicely, too. Next time I might try sautéing tomatoes separately, longer, to intensify flavor, then adding at the last minute. Longish cooking on zucchini left it squishy with 1 or 2 toasted sides. Maybe higher heat for shorter time? Or possibly dehydrating zucchini by salting and resting on paper towels for an hour before.
Left Coast Cook
Yum! Based upon Peter's comment below I prepped the cherry tomatoes first and let them drain in a sieve until I needed them. I also cut the zucchini into eighths (not quarters) lengthwise, which was a smart move -- they cooked more thoroughly, and the greater amount of seared surface area really pumped up the lovely browned-vegetable flavor. Note that prepping the zucchini in wedges like this allows the to lie flat in the skillet. This will also make a great zucchini-only side dish!
Jane
This dish has an excellent combination of flavors. The original article (August 6, 2013) suggested that "if you have any extra corn lying around, slice the kernels off an ear and throw them into the pan along with the tomatoes." With the added corn, this was even better! Overall, this is a perfect summer pasta.
REBECCA CHERRY
I like it! Whole grain pasta works very well, as do feta and basil as subs for ricotta and thyme. A turn of pepper, a sprinkle of salt, and a squeeze of lemon made a real nice final touch!
Alexandra
Great summertime meal. Made with regular ziti and tasted delicious.
Caroline
We made this once, loved it, and have continued to riff on it throughout the summer. We've used pattypan squash with/instead of the zukes, and sometimes I use goat cheese if I want something creamy instead (just make sure to save a little pasta water if you choose this variation). Also good with tarragon, basil, corn...you name it. We usually double the recipe.
Robin
We didn't have zucchini but used asparagus instead. Same amount of garlic but no scallions. Somehow tomatoes didn't seem like they would go well with asparagus so I didn't use those either. After adding the pasta - we had ziti - I added some parmesan and some mozzarella and lemon zest. Topped it off with ricotta salata and it was delicious!
LeslieJ
Wow, that was delicious! Following another suggestion, I did the tomatoes first, with 4 sprigs of thyme and 4 large cloves of crushed garlic. Then seared 2 green and 1 yellow medium zukes and 1 pattypan. Mixed all together with 1 ear leftover corn, ~1/3 lb Rao's fusilli, big splash of pasta water, diced feta, a little basil & parsley, lemon zest and juice. Topped w parm. Wonderful first veggie pasta of the summer!
Jane
Simple but tasty! Made with red lentil pasta (celiac, no farro for us), and cut zucchini in eighths, as other reviewers suggested. Apart from that, wouldn’t change a thing. Great weeknight dinner!
Michele
Double the garlic add a jalapeño or Serrano pepper
Allison
Love this recipe. Used whole wheat penne pasta. I had some left over corn from a previous dinner and added that. Not necessary but a great add in if you have any. The ricotta is delicious but this recipe is great with out it if needed to be dairy free.
Noemie
Delicious! Especially coming from a big meat eater. I doubled the recipe and couldn’t find ricotta salata. A google search turned up manouri, a Greek cheese, which is similar but less salty than feta. Wonderful substitution! Very delicious.
Christa
A really lovely, light, inexpensive, simple, yet flavorful summer pasta, perfect for the end of a hot summer day as it's beginning to cool down and shadows are lengthening. A squeeze of lemon over the finished dish added a bright, citrusy touch. Used whole-grain penne, but there was no way I was going to add 1/2 teaspoon of salt: what is it with Melissa Clark and salt? She drowns everything in salt--1/4 teaspoon was plenty.
JLS
This is one of our standards because it's quick, easy, and delicious. I always use feta. I prefer it when made with linguine broken in half, possibly because the linguine is white...which is ironic because we eat whole wheat pasta almost exclusively.
Karen
I threw in some chopped fresh basil, too. Yum!
Diane K. Martin
Where does one get ricotta salata? Does Whole Foods have it?
Caroline Nixon
Hello! Do you think this could be served cold at a picnic?
Caroline
We made this once, loved it, and have continued to riff on it throughout the summer. We've used pattypan squash with/instead of the zukes, and sometimes I use goat cheese if I want something creamy instead (just make sure to save a little pasta water if you choose this variation). Also good with tarragon, basil, corn...you name it. We usually double the recipe.
AnnMarie
Great recipe! I added the kernels from an ear of corn with the tomatoes. I also subbed goat cheese for the Ricotta Salata since my grocery store didn't have it. Very easy and a perfect meal after our day at the beach. I will definitely make again.
Pat Brownlie
Tried this recipe with feta and it was wonderful. Also used fresh fusilli instead of farro.
gardenwarrior
So delicious you need to plan on larger portions. This is a peak of summer keeper.
Robin
We didn't have zucchini but used asparagus instead. Same amount of garlic but no scallions. Somehow tomatoes didn't seem like they would go well with asparagus so I didn't use those either. After adding the pasta - we had ziti - I added some parmesan and some mozzarella and lemon zest. Topped it off with ricotta salata and it was delicious!
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