Description
A vibrant and wholesome farro pasta bowl filled with Mediterranean vegetables, feta cheese, and a refreshing lemon dressing.
Ingredients
Scale
- 8.8 oz farro pasta
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 5 oz cherry tomatoes, halved
- 3.5 oz baby spinach
- 1 small red onion, finely sliced
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 oz crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons toasted pine nuts
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the farro pasta and cook according to package instructions until al dente, roughly 20 to 25 minutes. Once done, drain and set the pasta aside, allowing it to cool slightly.
- Sauté the aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely sliced onion and minced garlic, then sauté for about 2 minutes or until fragrant, ensuring not to let them burn.
- Cook the vegetables: Toss in the diced zucchini, red and yellow bell peppers, and halved cherry tomatoes. Stir and sauté for approximately 6 to 8 minutes until the veggies become just tender but maintain their vibrant colors.
- Add the greens: Stir in the baby spinach and let it wilt for about 1 to 2 minutes. Remove the skillet from heat once all the vegetables are perfectly cooked.
- Mix the dressing: In a small bowl, whisk together the remaining olive oil, freshly squeezed lemon juice, dried oregano, sea salt, and freshly ground black pepper. This Mediterranean dressing breathes life into your dish.
- Combine ingredients: In a large mixing bowl, gently combine the cooled farro pasta, sautéed vegetables, and prepared dressing. Toss everything together until the ingredients are evenly coated in flavorful goodness.
- Serve it up: Divide the pasta bowl mixture into serving bowls, beautifully topping each with crumbled feta cheese, chopped fresh parsley, and a sprinkle of toasted pine nuts. Enjoy warm or allow it to reach room temperature for a refreshing meal.
Notes
Make-ahead tips: This dish stays fresh in the fridge for up to three days. Assemble the pasta and vegetables beforehand and add the dressing just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg