Spinach and Ricotta Farro Pasta Salad Recipe


Nutrition

Cal/Serving: 542
Daily Value: 27%
Servings: 4

High-Fiber, Low-Sodium
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat14g21%
Saturated2g10%
Carbs89g30%
Fiber5g20%
Sugars5g0%
Protein16g32%
Sodium22mg1%
Calcium52mg5%
Magnesium79mg20%
Potassium467mg13%
Iron2mg13%
Zinc2mg12%
Phosphorus236mg34%
Vitamin A1795IU36%
Vitamin C18mg31%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg6%
Niacin (B3)2mg12%
Vitamin B60mg12%
Folic Acid (B9)62µg15%
Vitamin E2mg12%
Vitamin K98µg123%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Spinach and ricotta pasta
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... 

3.299295
Ratings568

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: 4
Special Designations: Vegetarian, Healthy

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1 Comments

lili's picture

just made this for my lunch. you were right the nuttiness of farro and the cheese were playing music in my mouth. loved it and thanks for this type of easy and delicious ideas.

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