Farro Pasta with Zucchini, Mint, and Ricotta Salata

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente, according to the package instructions. Drain the pasta and set it aside.

2. Prepare the Lemon

Grate the zest of 1 lemon and set aside.

3. Sear the Zucchini

In a 12-inch skillet over medium-high heat, warm 2 tablespoons of extra-virgin olive oil. Add the zucchini pieces to the skillet, arranging them so they have contact with the hot surface. Sear undisturbed for about 5 minutes until golden-brown.

4. Add Garlic and Thyme

Add the smashed garlic cloves and thyme sprigs to the skillet. Cook for 3 minutes, allowing the garlic and thyme to infuse their aromas into the zucchini.

5. Cook Tomatoes

Toss in the halved tomatoes and a pinch of salt. Cook for 6 to 7 minutes until they soften and release some of their juices.

6. Combine Pasta with Vegetables

Mix the cooked pasta with the zucchini, garlic, thyme, and tomatoes in the skillet.

7. Add Cheese and Lemon Zest

Combine the pasta mixture with the crumbled ricotta salata and reserved lemon zest. Stir gently to ensure the cheese melts slightly and the zest is evenly distributed. Finish with freshly cracked black pepper.

8. Serve

Serve the pasta on plates, drizzling a little extra olive oil over each serving. Garnish with additional thyme leaves, more crumbled ricotta salata, and lemon wedges on the side if desired.