Description
This farro pasta recipe blends earthy whole grains with vibrant vegetables for a plant-based dish that’s hearty, flexible, and full of flavor.
Ingredients
8 oz farro pasta
2 tbsp olive oil
3 cloves garlic, minced
1 red bell pepper, thinly sliced
2 cups zucchini, chopped
1 cup cherry tomatoes, halved
1/4 cup fresh basil
Salt and pepper to taste
Instructions
1. Bring a pot of salted water to a boil. Add farro pasta and stir occasionally.
2. While pasta cooks (12–14 minutes), heat olive oil in a skillet over medium heat.
3. Add garlic and stir until fragrant (about 1 minute).
4. Add bell pepper and zucchini; sauté for 5–7 minutes until softened.
5. Drain pasta, reserving 1/4 cup of pasta water.
6. Mix pasta with veggies, add cherry tomatoes and splash of reserved water.
7. Tear in fresh basil; season with salt and pepper.
8. Serve warm with extra basil or nutritional yeast.
Notes
Use avocado oil instead of olive oil if preferred.
Swap zucchini with eggplant or mushrooms for variety.
Pairs well with farro goat cheese salad or turkey farro soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: farro pasta, whole grain pasta, healthy dinner, vegan pasta