Pasta with Farro

Pasta with Farro combines the nutty flavor of farro with the comforting texture of pasta, creating a delightful dish that's both hearty and wholesome. This recipe is a perfect balance of grains and vegetables, making it a nutritious choice for any meal.

Ingredients

• Farro - 100 grams
• Pasta (fusilli or penne) - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Spinach - 100 grams, fresh
• Parmesan cheese - 30 grams, grated
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Basil - 1 tablespoon, fresh, chopped

Steps

1. Rinse the farro under cold water and cook it in a pot with 300 ml of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 20 minutes until tender. Drain and set aside.
2. In a separate pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
5. Stir in the fresh spinach and cook until wilted, about 2 minutes.
6. Combine the cooked farro and pasta into the skillet with the vegetables. Toss everything together, adding reserved pasta water as needed to create a cohesive sauce.
7. Season with salt, black pepper, and fresh basil. Mix well.
8. Serve hot, topped with grated Parmesan cheese.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from vegetables.

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