Save There was a Tuesday evening when I opened the pantry and found a bag of farro pasta I'd forgotten about, tucked behind the rice. The vegetables in my fridge were practically begging to be used, and I was tired of the same old weeknight rotation. I threw everything into a skillet with garlic and olive oil, tossed it with the cooked pasta, and squeezed half a lemon over the top. That improvised bowl turned into one of those meals you make over and over because it just works.
I made this for friends on a warm summer night and served it on the porch with a bottle of cold white wine. Everyone kept going back for seconds, scraping the bowl clean, and asking if there was more feta to crumble on top. One friend said it tasted like something she'd order at a cafe in Greece, which made me laugh because I was just using up what I had on hand. Sometimes the best meals happen when youre not overthinking it.
Ingredients
- Farro pasta: This nutty, chewy pasta holds up beautifully to hearty vegetables and doesnt turn mushy when tossed with dressing, if you cant find it, whole farro works too but takes a bit longer to cook.
- Zucchini: Dice it evenly so it cooks at the same rate as the peppers, and dont overcook it or youll lose that fresh summer bite.
- Red and yellow bell peppers: The sweetness they add when sautéed balances the lemon and sharpness of the feta perfectly.
- Cherry tomatoes: Halve them so they release just enough juice to create a light sauce that clings to the pasta.
- Baby spinach: It wilts down fast and adds color without overwhelming the bowl, plus its an easy way to sneak in greens.
- Red onion: Slice it thin so it softens quickly and adds a mild sweetness without any harsh bite.
- Garlic: Mince it fine and cook it just until fragrant, burnt garlic will ruin the whole vibe.
- Extra virgin olive oil: Use the good stuff here because it acts as the base of your dressing and carries all the flavors together.
- Lemon juice: Freshly squeezed is key, bottled lemon juice tastes flat and wont give you that bright zing.
- Dried oregano: It brings that classic Mediterranean warmth, just dont use too much or it gets medicinal.
- Feta cheese: Crumble it generously over the top for salty, creamy bites that contrast the vegetables beautifully.
- Fresh parsley: Optional but worth it for a pop of color and a hint of freshness at the end.
- Toasted pine nuts: They add a buttery crunch that makes the dish feel special, toast them yourself for the best flavor.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and cook the farro pasta until its tender but still has a little chew, then drain it well. If youre using whole farro instead, give it a full 20 to 25 minutes and taste as you go.
- Sauté the aromatics:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the onion and garlic and cook them gently for about 2 minutes until they smell amazing and start to soften.
- Add the vegetables:
- Toss in the zucchini, bell peppers, and cherry tomatoes, stirring them around so they cook evenly for 6 to 8 minutes. You want them tender but not mushy, still bright and slightly crisp.
- Wilt the spinach:
- Stir in the baby spinach and let it wilt down for a minute or two, then pull the skillet off the heat. It should be soft but still green and vibrant.
- Make the dressing:
- In a small bowl, whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper until its smooth and emulsified.
- Toss everything together:
- Combine the cooked pasta, sautéed vegetables, and dressing in a large bowl, tossing gently so every bite gets coated. Dont be rough or the vegetables will fall apart.
- Serve and garnish:
- Divide the pasta among bowls and top each one with crumbled feta, a sprinkle of parsley, and toasted pine nuts if youre using them. Serve it warm or let it cool to room temperature.
Save This bowl became my go to whenever I wanted something that felt nourishing but didnt require much effort. I started keeping farro pasta stocked in the pantry and a block of feta in the fridge, knowing I could pull together a satisfying meal in under an hour. Its one of those recipes that makes you feel like youre taking care of yourself, even on the nights when cooking feels like a chore.
Make It Your Own
If you want to bulk this up, toss in a can of drained chickpeas or some grilled chicken for extra protein. I once added leftover roasted eggplant and it was incredible, soaking up all the lemon and oil. You can also swap the farro pasta for whole wheat penne or even quinoa if youre looking for a gluten free option, just adjust the cooking time accordingly. This recipe is forgiving, so trust your instincts and use what you have.
Serving and Storing
Serve this warm right after tossing, or let it cool to room temperature and treat it like a pasta salad. I love eating it cold straight from the fridge the next day, the flavors deepen overnight and the feta gets creamier. It keeps well in an airtight container for up to three days, though the spinach may darken a bit. If youre making it ahead, hold off on adding the feta and pine nuts until just before serving so they stay fresh and crunchy.
Final Touches
This dish shines when you dont overthink it, just let the vegetables do their thing and keep the seasoning simple. The lemon dressing is what ties everything together, so taste it before you toss and adjust the salt or acidity if needed. A generous handful of fresh herbs at the end makes it feel restaurant worthy, even though its just a Tuesday night dinner.
- Toast your pine nuts in a dry skillet over low heat, watching them closely so they dont burn.
- Add a pinch of red pepper flakes to the vegetables if you want a little heat.
- If the pasta seems dry after tossing, drizzle in a bit more olive oil or a splash of pasta cooking water.
Save This farro pasta bowl is proof that simple ingredients and a little care can turn into something really satisfying. Make it once and I bet itll become part of your regular rotation too.
Recipe FAQ
- → Can I use regular pasta instead of farro?
Yes, you can substitute farro pasta with whole wheat pasta, regular pasta, or even quinoa. Cooking times may vary slightly depending on your chosen grain.
- → Is this dish served warm or cold?
This versatile bowl works both warm and at room temperature. It also makes an excellent cold salad the next day, making it perfect for meal prep.
- → How can I make this vegan?
Simply omit the feta cheese or use a plant-based feta alternative. The remaining ingredients are naturally vegan-friendly.
- → What vegetables work best in this bowl?
The combination of zucchini, bell peppers, cherry tomatoes, and spinach provides excellent variety. You can also add eggplant, artichokes, or fresh herbs like basil.
- → Can I add protein to make it more filling?
Absolutely! Cooked chickpeas, grilled chicken, or white beans would all complement the Mediterranean flavors beautifully while adding protein.