Fregola with Corn, Zucchini & Basil
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(18)
Ingredients
3 servings
- 8 ounces Fregola pasta ( 1 1/2 cups dry)
- 2 tablespoon olive oil
- 1 large shallot, diced
- 2 medium zucchini ( 3-4 cups diced)
- 1/2 teaspoon salt
- 6 garlic cloves, rough chopped
- pinch chili flakes (or Aleppo chili flakes)
- 1 ear corn (2 cups, or use frozen, or frozen roasted ) see notes
- 1/3 cup pecorino cheese
- 15-20 basil leaves
- zest of one lemon
- Optional: 1/4 cup ricotta for extra creaminess
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Preparation
Step 1
Cook fregola pasta in 8 cups water with 1 tablespoon salt according to directions on the package, cook until al dente and save a cup of hot pasta water.
Step 2
In a large skillet, heat the oil over medium heat. Add the shallots and zucchini and season with salt, and saute until the zucchini is translucent about 8 minutes. Add the garlic, pepper and chili flakes and cook a few more minutes, until the garlic is fragrant. Add the corn, and continue sauteeing, until the corn is tender, but still a little snappy, about 5-6 minutes.
Step 3
Add the cooked fregola pasta to the zucchini-corn mixture, drizzle with another tablespoon of olive oil, stir in the pecorino, basil and lemon zest. Add 1/4-1/2 cup pasta water to loosen, and more if you prefer it more “saucy”.
Step 4
Taste, season with more salt, or chili flakes if you like. If it tastes bland, it needs salt.
Step 5
Garnish with fresh basil and a sprinkling of pecorino.
Step 6
For extra richness, stir in a little ricotta. See notes.
Step 7
Save recipe for the next time?
