5.0 from 18 votes
Fregola Sarda Pasta Recipe with Zucchini and Cheese
Fregola Sarda Pasta Recipe with Zucchini and Cheese- Indulge in the ultimate Italian-inspired delight with our irresistible Baked Fregola Sarda Pasta with Zucchini and Cheese!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 -8 servings
Calories: 595 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 500 grams Fregola Sarda Pasta or this Fregola Sarda Pasta
- 5 medium zucchini diced
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 ½ cups pecorino cheese or parmigiano cheese freshly grated
- 10 lices provolone cheese mozzarella cheese
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 6 basil leaves torn into pieces
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.
Cup of Yum
Notes
- Use High-Quality Olive Oil: Since olive oil plays a significant role in Italian cuisine, using good-quality extra-virgin olive oil will elevate the flavors of this dish. Look for fruity and robust olive oil that can withstand baking and impart a rich taste to the fregola and zucchini.
- Add Fresh Herbs and Lemon Zest: Just before serving, sprinkle some freshly chopped herbs like basil, parsley, or mint over the baked fregola for an extra burst of flavor and a pop of color. Additionally, grate some lemon zest over the top to brighten the dish and balance the richness of the ingredients.
Nutrition Information
Calories
595kcal
(30%)
Carbohydrates
71g
(24%)
Protein
29g
(58%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
48mg
(16%)
Sodium
549mg
(23%)
Potassium
709mg
(20%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
731IU
(15%)
Vitamin C
31mg
(34%)
Calcium
556mg
(56%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 595
% 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.