5 from 70 votes
Fregola pasta with artichokes.
This fregola pasta dish pairs small, toasted semolina pearls with tender, thinly sliced globe artichokes sautéed alongside leek, garlic, and fresh parsley. The fregola slowly cooks in vegetable broth, absorbing flavors and developing a slightly chewy yet al dente texture. Pecorino Romano cheese adds a salty richness, brightened by lemon juice incorporated into the artichokes to preserve their color. It’s a comforting yet slightly rustic pasta that highlights seasonal produce and flavorful broth infusion.
Prep Time
20 mins
Cook Time
30 mins
Servings:
4
Calories:
457 kcal
Course:
Main Course, Salad, Appetizer, Dinner
Cuisine:
Mediterranean, Italian
Ingredients
- 12.5 ounces fregola or orzo pasta
- 4-6 globe artichokes cleaned and sliced
- 2 pints vegetable broth
- 1 leek
- 1-2 garlic peeled and chopped, cloves
- 1 handful parsley washed and chopped, fresh
- 1.5 ounces pecorino romano freshly grated
- 1 lemon
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste, freshly ground
Instructions
Prepare the ingredients.
- Remove the hardest external leaves and cut off the tips of the artichokes. Then cut them in half and remove the internal beard, cut the artichokes into very thin slices, and soak them in water with lemon juice, to preserve the color.
- Wash the leek and cut it into thin slices, wash and chop the parsley and peel and chop the garlic.
Cup of Yum
Make the pasta with artichokes.
- Place a deep-frying pan or skillet on the heat with a few tablespoons of extra virgin olive oil and, when it is hot, add the leek cut into slices, leaving it to sauté for a few minutes.
- Then add the drained artichoke slices. Let everything cook for about 10-15 minutes over a medium heat, then add the chopped garlic and parsley.
- Pour the fregola into the pan. mix everything together and let the fregola sauté a little.
- Pour a couple of ladles of vegetable broth into the pan, stir and let the pasta absorb the broth. Continue adding broth and stirring until the fregola is cooked. The same way you would make a risotto. It will take about 20-25 minutes. At the end of cooking, the fregola and artichokes should be soft and the dish a little soupy.
- Turn off the heat, stir a generous helping of pecorino into the fregola with artichokes, mix well and serve hot with a sprinkling of more fresh parsley and grated pecorino. Season with salt and pepper as required.
Notes
- Use vegetarian hard cheese instead of Pecorino to keep the dish vegetarian.
- Alternatives to fregola include orzo pasta or Israeli couscous.
- This pasta dish can be enjoyed cold, making it suitable for leftovers or a pasta salad.
Nutrition Information
Calories
457kcal
(23%)
Carbohydrates
87g
(29%)
Protein
20g
(40%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
11mg
(4%)
Sodium
1205mg
(50%)
Potassium
732mg
(16%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
1021IU
(20%)
Vitamin C
19mg
(21%)
Calcium
205mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 457
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 87g | 29% |
| Protein | 20g | 40% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 1205mg | 50% |
| Potassium | 732mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 1021IU | 20% |
| Vitamin C | 19mg | 21% |
| Calcium | 205mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.