Fregola Sarda Pasta Recipe with Zucchini and Cheese
Updated May 21, 2025, Published Aug 04, 2023
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Indulge in the ultimate Italian-inspired fregola sarda pasta with zucchini and cheese! I created this recipe at our beach home in Sardegna; everyone gave it five stars, and I know you will love it too. The toasted fregola sarda pasta pairs perfectly with tender zucchini, creamy cheese, and a touch of olive oil for a light yet comforting dish.
To make this a refreshing Italian meal, enjoy this with Baked Chicken Thighs at 375°F and Authentic Italian Cheesecake.
Why You’ll Love This Recipe
This flavor-packed dish takes you on a tantalizing journey to the sun-kissed shores of the island of Sardinia in the Mediterranean (where I was born and raised!). Each mouthful of this easy dish unveils a harmonious blend of tender zucchini, perfectly cooked Fregola Sarda pearls, and a medley of melted cheeses. This vibrant, creamy, and cheesy recipe will leave you craving more!
If you want more fregola + zucchini recipes for summer, you’ll love this Fregola Salad with Cauliflower Recipe, Zucchini Fritters Recipe, and Sautéed Italian Zucchini!
Made With Amore,
Ingredients for Fregola Sarda Pasta
Curious what ingredients you’ll need for this easy fregola sarda pasta? Grab these key ingredients, and you’ll be ready to whip up this flavorful Italian dish in no time!
- Fregola Sarda Pasta: Often referred to as “pearl pasta,” Fregola Sarda is made from durum wheat semolina flour dough that is rolled into tiny balls and then toasted in a wood-burning oven, giving it a slightly nutty flavor and unique chewy texture. You can find the brand Rustichella D’abruzzo at most United States grocery stores.
- Zucchini: This vegetable pairs perfectly with the cheese and pasta. Substitute with squash if you don’t have any zucchini on hand.
- Cheese: I use a combination of Pecorino or parmigiano cheese (parmesan cheese) and provolone cheese for lots of flavor.
- Fresh Basil: This Italian herb brightens up the whole dish! Use freshly picked basil from your own garden if you can.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Don’t have access to fregola sarda? Israeli couscous is similar in size and texture to Fregola Sarda, and is a great alternative. You can also try pearl couscous, orzo (as used in my easy orzo with roasted vegetables), or the tiny pasta shapes used in Italian penicillin soup. Adjust the cooking time and follow the package instructions when using these substitutes.
- Fregola Sarda Salad: Cook the Fregola Sarda until al dente and let it cool. Toss it with fresh vegetables like cherry tomatoes, cucumber, bell peppers, olives, and feta cheese. Drizzle with a lemon zest herb vinaigrette for a refreshing and colorful salad.
- Fregola Sarda Add-Ins: Add sautéed shrimp, scallops, or a seafood mixture to the fregola, or toss it with Pesto Genovese. Or add roasted vegetables, like classic Ratatouille, roasted zucchini and squash, or roasted tomatoes from my summer panzanella salad.
How to Make Fregola Sarda Pasta
Follow these step-by-step photos for the best results. Find the full steps and ingredients in the recipe card below.
- 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 to the skillet and cook for another 4-5 minutes until it softens slightly.
- 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.
- Stir the basil leaves into the zucchini mixture, then turn off the heat. Season with salt and pepper to taste.
- 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 cheeses.
- Bake for 15-20 minutes until golden brown and the cheese is melted. Serve hot! Enjoy. (If you love zucchini recipes, you will also enjoy this Roasted Zucchini and Squash!)
Recipe FAQs
Fregola and couscous are not the same. Fregola is a type of pasta from Sardinia made from toasted semolina dough, resulting in small, round grains. Conversely, couscous is a grain-based dish made from crushed durum wheat semolina that is steamed, creating tiny granules. While they appear similar, their production methods, texture, and flavors differ.
Fregola sarda is a traditional Sardinian pasta made from semolina dough, water, and salt. The pasta is shaped into small, round balls, similar to couscous, and then toasted in the oven to achieve a slightly nutty flavor and golden color.
To cook fregola sarda, boil a pot of salted water and add the pasta. Cook for about 10-12 minutes or until al dente. Drain the cooked fregola and use it in various recipes, such as soups, salads, or as a side dish.
This delightful pasta is versatile and can be used in various dishes, from soups and stews to salads and main courses. Its porous texture allows it to absorb the flavors of the ingredients it’s cooked with, making it an excellent choice for hearty and flavorful dishes.
To store leftover baked fregola sarda with zucchini, cool it to room temperature, then refrigerate in an airtight container for up to 3 to 4 days. Avoid freezing, as the texture of the zucchini won’t taste the same after thawing.
Serving Suggestions
This fregola sarda pasta with zucchini and cheese is the perfect Italian side dish to go with many other Italian recipes! It pairs beautifully with main courses like easy blackened cod and mozzarella stuffed chicken with parma ham. Round out your meal with other side dishes like Italian octopus salad with potatoes or this classic chopped salad. For dessert, everyone will love Italian Easter rice pie or this refreshing easy lemon tiramisu.
My Pro Tips
Expert Tips
- 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.
Other Italian Side Dishes You’ll Love
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Fregola Sarda Pasta Recipe with Zucchini and Cheese
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 5 medium zucchini, diced
- salt, to taste
- black pepper, to taste
- 6 fresh basil leaves, torn into pieces
- 18 ounces Fregola Sarda Pasta, or this Fregola Sarda Pasta
- 1 ½ cups pecorino cheese or parmigiano cheese, freshly grated
- 10 slices provolone cheese, or mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9×13-inch oven-safe baking dish 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 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
You mentioned this recipe could be made ahead. Is it baked and then reheated or assembled and baked later?
Best if assembled and then baked later.
Please clarify: I notice you mention adding the minced garlic twice(in step one when adding the onion and in step two when adding the zucchini).
Thank you
Hi! Add with the zucchini.
I took pasta fregula sarda with me on my vacation in Tellaro. Today I tried the recipe, it’s delicious! Will definitely do it again!
Yay! Happy you loved it!
Thank you for the wonderful recipe. I think I needed more garlic, onion, and basil.
This is a simple and delicious recipe! Will definitely make it againโฆand again!
Yay! So happy you loved it!
Can this be mad ahead? It looks amazing!
Yes! Keep in fridge add a little more liquid in baking dish before baking if it looks a little dry. Then bake when ready.
I am a big fan of Fregola. This recipe is easy. The simplicity of the recipe results in perfection. Quality ingredients and a perfect pasta results in a fantastic side or main. Use your summer zucchini now!
Yay! So happy you loved it!
Absolutely delicious!!! Thank you so much for sharing this recipe. We loved it. Will make it again for sure.
Thank you! Happy you loved it.
My husband is from Rome, Italy & he devoured this Sarda pasta! I am on a soft food diet and this is way better than mashed potatoes & applesauce:) Cant wait to make it again.
I agree- much better ;). I hope you can try many more yummy recipes.