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Italian Fregola Bowl

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Italian Fregola Bowl

with bocconcini, pesto and roasted vegetables

Informations supplémentaires
35 min. | 761 kcal | easy | Vegetarian | 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