Farro Pasta Bowl Mediterranean Vegetables (Print Version)

Nutty farro pasta with colorful roasted Mediterranean vegetables in a zesty lemon olive oil dressing, topped with crumbled feta and toasted pine nuts.

# What You'll Need:

→ Grains and Pasta

01 - 8.8 oz farro pasta

→ Vegetables

02 - 1 medium zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 5 oz cherry tomatoes, halved
06 - 3.5 oz baby spinach
07 - 1 small red onion, finely sliced
08 - 2 cloves garlic, minced

→ Dressing

09 - 1/4 cup extra virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

→ Garnish

14 - 2 oz crumbled feta cheese
15 - 2 tablespoons fresh parsley, chopped
16 - 2 tablespoons toasted pine nuts

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook farro pasta according to package instructions until al dente, approximately 20-25 minutes. Drain and set aside.
02 - While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced zucchini, bell peppers, and cherry tomatoes to the skillet. Sauté for 6-8 minutes until vegetables are tender yet retain vibrant color.
04 - Stir in baby spinach and cook for 1-2 minutes until wilted. Remove skillet from heat.
05 - In a small bowl, whisk together remaining olive oil, lemon juice, dried oregano, salt, and pepper until emulsified.
06 - In a large bowl, combine cooked pasta, sautéed vegetables, and prepared dressing. Toss gently to coat evenly.
07 - Divide among serving bowls. Top with crumbled feta cheese, fresh parsley, and toasted pine nuts. Serve warm or at room temperature.

# Additional Tips::

01 -
  • Farro has this nutty, substantial bite that makes you feel like you're actually nourishing yourself, not just filling time until dinner ends.
  • Everything comes together in under 40 minutes, which means weeknight dinners don't have to feel like a chore.
  • It tastes even better the next day when the flavors have gotten to know each other, so meal prep suddenly becomes your friend.
02 -
  • Don't overcook the vegetables thinking they need to be soft—they'll continue cooking slightly after you combine everything, and stopping a minute too early keeps them tasting like vegetables instead of mushy filler.
  • Make the dressing while the vegetables cook so it's ready to go the moment everything comes together, because hot pasta absorbs flavor better than cold pasta.
03 -
  • Toast your own pine nuts in a dry skillet for 2 minutes and you'll understand why they cost more than you expected—the flavor becomes concentrated and toasty and transforms the entire dish.
  • Make extra dressing and keep it in a jar; it works on salads, roasted vegetables, and even bread, so nothing about this recipe feels wasted.
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