Pasta with spring veggies and ricotta salata
Our 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 we’re all after. The following recipe is the PERFECT example; try it for yourself.
- ½ teaspoon of salt, more as needed
- ½ pound of pasta
- 2 small, slim zucchini (about ¾ pound), trimmed and quartered lengthwise
- 2 tablespoons of olive oil, more for drizzling
- 3 garlic cloves, smashed and peeled
- 6 sprigs of fresh thyme, more for serving
- 1 pint of cherry or grape tomatoes, halved
- 1 lemon, zested and cut into wedges
- 2 ounces of ricotta salata, more for serving
- Freshly ground black pepper
At a glance
Recipe type: Dinner
- Bring a large pot of heavily salted water to a boil and cook faro pasta according to package directions until al dente. Then drain.
- Meanwhile, cut zucchini into 1½-inch lengths.
- In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds. Add zucchini in one later and cook without touching or moving for 5 minutes. Stir in garlic and thyme, flip the zucchini and cook for 3 more minutes while stirring occasionally.
- Add tomatoes and ½ teaspoon salt to the skillet and cook for 6-7 minutes, or until the 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.