Fregola Sarda Pasta Recipe with Zucchini and Cheese
Indulge in the ultimate Italian-inspired Fregola Sarda Pasta Recipe 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.
Servings: 8 servings
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 9x13-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.
- Let it Sit: Let it rest for a few minutes after baking so everything sets and the flavors come together.
Nutrition
Calories: 451kcal | Carbohydrates: 54g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 412mg | Potassium: 535mg | Fiber: 4g | Sugar: 6g | Vitamin A: 548IU | Vitamin C: 23mg | Calcium: 417mg | Iron: 2mg
