Pasta with Seared Zucchini and Ricotta Salata

• 1/2 teaspoon salt, more as needed
• 1/2 pound pasta, preferably farro pasta
• 2 small, slim zucchini (about 3/4 pound), trimmed and quartered lengthwise
• 2 tablespoons olive oil, more for drizzling
• 3 garlic cloves, smashed and peeled
• 6 sprigs fresh thyme, more for serving
• 1 pint cherry or grape tomatoes, halved
• 1 lemon, zested and cut into wedges
• 2 ounces ricotta salata, more for serving
• Freshly ground black pepper

1. Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente.
2. Drain.
3. Meanwhile, cut zucchini into 1 1/2-inch lengths.
4. In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds.
5. Add zucchini in one layer and cook without touching or moving for 5 minutes.
6. Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
7. Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down.
8. Stir in the al dente pasta, lemon zest and crumbled cheese.
9. Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.

salt, pasta, zucchini, olive oil, garlic, thyme, cherry, lemon, ricotta salata, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1014956 (may not work)