Spinach and Ricotta Farro Pasta Salad

Spinach and Ricotta Farro Pasta Salad
Staff Writer
Spinach and ricotta pasta

Yasmin Fahr

Spinach and ricotta pasta

I can't lie — when I set out to make this recipe, I wasn't exactly sure what I was doing or how it would turn out. And I'll tell you this, it came out spectacularly. Granted, this is a simple dish, but the nuttiness of the farro, cooled down, paired wonderfully with ribbons of spinach and the creaminess of the cheese. Lemon zest added a pleasant tang and brightness. If you like, you could easily add in some avocado as well... 

Ingredients

  • farro pasta, cooked and cooled
  • spinach, stems removed and cut into thin ribbons
  • scallions, thinly sliced
  • grape tomatoes, sliced in half lengthwise
  • Juice and zest of 1 lemon
  • 3 1/2  extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh ricotta, to taste

Directions

Place the farro in a large serving bowl. Add the spinach, scallions, tomatoes, and then dress with the lemon juice, zest, and olive oil. Season with salt and pepper, tossing to combine and re-seasoning as needed. Top with ricotta cheese, roughly 3/4 tablespoon per serving and enjoy!

Spinach and Ricotta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spinach and Ricotta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.