Informations supplémentaires
35 min.
|
761 kcal
|
easy
|
|
Printable version
1. Begin Vegetables
Turn oven on to 400°F and line a baking sheet with foil. Cut zucchini in half lengthwise and cut into half rounds. On baking sheet, toss 1 tbsp. oil, zucchini, onion, tomatoes and bruschetta spices, until evenly combined. Season to taste with salt and pepper. Place in oven and cook for 20–24 minutes, until golden and tender.
2. Prepare Ingredients
Slice bocconcini into 1/4 inch pieces. Pick and finely chop basil.
3. Cook Fregola
Bring 2½ litres salted water to a boil in a large pot. Add fregola and cook for 8–10 minutes until tender. Reserve 1/2 cup pasta water and drain in a sieve. In same pot, combine fregola, 1 tbsp. oil, pesto, and half of the grana padano. Add 1 tbsp pasta water at a time until desired consistency is reached. Season to taste with salt and pepper. Set aside.
4. Finish Vegetables
To vegetables, add bocconcini evenly overtop. Return to oven and cook for 2–3 minutes, until melted.
5. Assemble and Serve
Divide fregola between serving bowls. Top with vegetables and garnish with basil and the remaining grana padano. Taste and adjust seasoning with salt and pepper. Enjoy!
180gFregola Pasta
1unitZucchini(s)
200gCherry Tomato
8gBruschetta Spices
30gGrana Padano Cheese
0.5unitRed Onion(s)
1unitBasil
1gBasil Pesto
2unitBocconcini
What you need
sheet pan, pot, strainer
761 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
85g
28%
fat
32g
49%
cholesterol
52mg
17%
fiber
8g
32%
protein
33g
saturated
9g
45%
sodium
603mg
25%
sugar
10g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg