Nutty farro pasta tossed with zucchini, bell peppers, cherry tomatoes, and baby spinach in a lemon-olive oil dressing.
# What You Need:
→ Grains and Pasta
01 - 8.8 oz farro pasta
→ Vegetables
02 - 1 medium zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 5 oz cherry tomatoes, halved
06 - 3.5 oz baby spinach
07 - 1 small red onion, finely sliced
08 - 2 cloves garlic, minced
→ Dressing
09 - 1/4 cup extra virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnish
14 - 2 oz crumbled feta cheese
15 - 2 tablespoons fresh parsley, chopped
16 - 2 tablespoons toasted pine nuts
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the farro pasta according to package instructions until al dente, approximately 20-25 minutes until tender. Drain and set aside.
02 - While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced zucchini, bell peppers, and halved cherry tomatoes to the skillet. Sauté for 6-8 minutes or until vegetables are tender but still vibrant.
04 - Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove skillet from heat.
05 - In a small bowl, whisk together remaining olive oil, lemon juice, dried oregano, sea salt, and black pepper until well combined.
06 - In a large bowl, combine cooked farro pasta, sautéed vegetables, and prepared dressing. Toss gently to coat everything evenly.
07 - Divide among serving bowls. Top with crumbled feta cheese, fresh parsley, and toasted pine nuts. Serve warm or at room temperature.
