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Spinach and Ricotta Farro Pasta Salad Recipe
Mar 23, 2012 @ 4:18 PM
Posted by
Daily Value: 27%
Servings: 4
Vegetarian, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 537Daily Value: 27%
Servings: 4
Vegetarian, Sugar-Conscious
| Fat | 14g | 21% |
| Saturated | 2g | 10% |
| Carbs | 88g | 29% |
| Fiber | 5g | 19% |
| Sugars | 4g | 0% |
| Protein | 16g | 31% |
| Sodium | 322mg | 13% |
| Calcium | 51mg | 5% |
| Magnesium | 76mg | 19% |
| Potassium | 393mg | 11% |
| Iron | 2mg | 12% |
| Zinc | 2mg | 12% |
| Vitamin A | 1518IU | 30% |
| Vitamin C | 14mg | 23% |
| Thiamin (B1) | 0mg | 8% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 2mg | 11% |
| Vitamin B6 | 0mg | 10% |
| Folic Acid (B9) | 57µg | 14% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 96µg | 120% |
| Fatty acids, total monounsaturated | 9g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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Yasmin Fahr
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
- 1 pound farro pasta, cooked and cooled
- 2 cups spinach, stems removed and cut into thin ribbons
- 2 scallions, thinly sliced
- 1 cup grape tomatoes, sliced in half lengthwise
- Juice and zest of 1 lemon
- 3 1/2 tablespoons 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!
Recipe Details
Servings: 4Special Designations: Vegetarian, Healthy
