Fregola with Corn, Zucchini & Basil
Ingredients
The pasta
-
8
ounces
Fregola pasta
-
1
tablespoon
salt
The vegetables
-
1
large
shallot
-
2
medium
zucchini
-
6
cloves
garlic
-
1
ear
corn
-
15-20
leaves
basil
The seasonings
-
½
teaspoon
salt
-
pinch
chili flakes
The dairy
-
2
tablespoons
olive oil
-
⅓
cup
pecorino cheese
-
¼
cup
ricotta (optional)
The flavorings
Instructions
- Bring 8 cups of water to a boil with 1 tablespoon of salt and cook the fregola pasta until al dente, reserving 1 cup of hot pasta water.
- In a large skillet, heat olive oil over medium heat, add shallots and zucchini, and sauté until translucent.
- Add garlic, pepper, and chili flakes, cooking until fragrant, then add corn and sauté until tender.
- Drain the fregola and add it to the skillet, mixing in additional olive oil, pecorino, basil, and lemon zest, adding pasta water to achieve desired creaminess.
- Taste and adjust seasoning with salt or chili flakes, then garnish with fresh basil and a sprinkle of pecorino.
Nutrition Facts (estimated)
Servings
3-4
Calories
349
Total fat
10.2g
Total carbohydrates
54.7g
Total protein
11.9g
Sodium
385mg
Cholesterol
5.5mg
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