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