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Fregola Sarda with Broccolini
This simple yet vibrant vegetarian dish combines nutty, toasted fregola sarda pasta with crisp-tender roasted broccolini, creamy cannellini beans, and fresh basil. A bright lemon-garlic dressing and a sprinkle of Parmesan, fresh basil, and pine nuts add layers of flavor and texture. It’s quick and easy to make and so versatile that it can be enjoyed all year round.
Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Calories: 3811 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 1 pound fregola sarda
- sea salt
- 3/4 pound broccolini
- extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, crushed
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- 1/4 cup pine nuts
- lemon zest
- 1/2 cup loosely packed fresh basil leaves, chopped or torn if large
- 1/2 cup grated Parmesan cheese
Instructions
- Get Ready. Preheat the oven to 400°F. Fill a large pot with 4 quarts of water. Bring to a rolling boil.
- Cook the fregola sarda. Once the water is boiling, add about 1 1/2 tablespoons sea salt, then the pasta, and cook to al dente, about 10 minutes.
- Roast the broccolini. Arrange the broccolini in a single layer on a rimmed baking sheet. Drizzle evenly with about a tablespoon of olive oil and sprinkle with salt. Roast for until the tips have developed a golden brown color, about 12 minutes. The stems should remain bright green and slightly firm.
- Season the fregola sarda. While the broccolini is roasting, drain and return the pasta to the pot over low heat. Mix in about 2 to 3 tablespoons olive oil, lemon juice, garlic, and beans. Stir gently, just until warmed through.
- Finish and serve. Transfer the fregola sarda to a large platter or serving dish. Top the pasta with the broccolini. Sprinkle with pine nuts, lemon zest, basil, Parmesan cheese, and a drizzle of olive oil.
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Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
Nutrition Information
Calories
381.1kcal
(19%)
Carbohydrates
63.3g
(21%)
Protein
15.3g
(31%)
Fat
7.4g
(11%)
Saturated Fat
1.8g
(9%)
Polyunsaturated Fat
2.5g
Monounsaturated Fat
1.7g
Cholesterol
7.3mg
(2%)
Sodium
167.5mg
(7%)
Potassium
238.6mg
(7%)
Fiber
3.4g
(14%)
Sugar
3.8g
(8%)
Vitamin A
1180.5IU
(24%)
Vitamin C
56.7mg
(63%)
Calcium
136.5mg
(14%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3811
% Daily Value*
| Calories | 381.1kcal | 19% |
| Carbohydrates | 63.3g | 21% |
| Protein | 15.3g | 31% |
| Fat | 7.4g | 11% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 1.7g | 9% |
| Cholesterol | 7.3mg | 2% |
| Sodium | 167.5mg | 7% |
| Potassium | 238.6mg | 5% |
| Fiber | 3.4g | 14% |
| Sugar | 3.8g | 8% |
| Vitamin A | 1180.5IU | 24% |
| Vitamin C | 56.7mg | 63% |
| Calcium | 136.5mg | 14% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.