Fregola Sarda Pasta Recipe with Zucchini and Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 -8 servings
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Calories
595 kcal
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Course
Main Course
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Cuisine
Italian
Fregola Sarda Pasta Recipe with Zucchini and Cheese
Description
Fregola Sarda pasta, a small toasted pasta similar to couscous, is cooked al dente and then mixed with sautéed onions, garlic, zucchini, and fresh torn basil. The vegetables soften and release flavor, complementing the nutty notes of pecorino cheese.
The mixture is assembled in a baking dish, layered with freshly grated pecorino and slices of provolone and mozzarella cheese. Baking the dish melds the layers, creating a creamy and cheesy top with a slightly browned golden crust. The olive oil used in cooking enhances the richness and mouthfeel of the dish.
The combination of zucchini and cheeses offers a pleasing contrast between tender vegetables and melty cheeses. Fresh herbs brighten the dish’s aroma, while seasoning with salt and pepper balances the flavors.
Using quality olive oil helps deepen the overall flavor, and adding fresh herbs or lemon zest before serving can lift the dish further with brightness. This baked fregola pasta makes a filling main dish suitable for a cozy meal.
Ingredients
- 500 grams Fregola Sarda pasta
- 5 medium zucchini diced
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 ½ cups pecorino cheese freshly grated, or parmigiano cheese
- 10 lices provolone cheese
- 10 lices mozzarella cheese
- 2 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
- 6 basil torn into pieces, leaves
Instructions
- Preheat your oven to 375°F (190°C). Prepare a large oven-safe baking dish (13x9) with cooking spray and set aside.
- Heat the olive oil over medium heat in a large oven-safe skillet or casserole dish. Add the chopped onions and minced garlic. Cook for a few minutes until the onions become translucent.
- Add the diced zucchini and garlic to the skillet and cook for another 4-5 minutes until they soften slightly. Stir in basil leaves and turn off the heat. Season with salt and pepper to taste.
- Cook the Fregola Sarda pasta in a large pot of boiling salted water according to the package instructions until it reaches the "al dente" stage. This should take around 8-10 minutes. Drain the pasta and reserve 1/2 cup of the pasta water.
- Add the pasta water and cooked fregola pasta to the pan with zucchini and onion. Stir to combine.
- Layer half of the fregola and zucchini in the prepared baking dish. Top with half of the pecorino and layer half of the sliced cheese on top of the first layer. Repeat with remaining fregola and reaming cheeses.
- Bake for 15-20 minutes until golden brown and the cheese is melted. Serve hot! Enjoy.
Notes
- Use high-quality extra virgin olive oil to enhance the flavor in cooking and baking stages.
- Sprinkle fresh herbs such as basil or parsley over the top before serving for added color and taste.
- Grate lemon zest just before serving to add brightness and balance the richness of the cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 71g | 24% |
| Protein | 29g | 58% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 549mg | 23% |
| Potassium | 709mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 556mg | 56% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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