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Fregola with Corn, Zucchini, and Basil Recipe

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4.1 from 9 reviews

This Fregola with Corn, Zucchini, and Basil is a vibrant, comforting dish featuring toasted Sardinian pasta with fresh summer vegetables, aromatic herbs, and a touch of creamy pecorino cheese. The pasta is cooked al dente and combined with sautéed zucchini, sweet corn, and fragrant basil, then finished with lemon zest and an optional creamy ricotta addition for a delicious and balanced meal that’s ready in 40 minutes.

  • Total Time: 40 minutes
  • Yield: 3 servings

Ingredients

Pasta

  • 8 ounces Fregola pasta (1 1/2 cups dry)
  • 1 tablespoon salt (for pasta water)

Vegetables & Aromatics

  • 2 tablespoons 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, fresh or frozen, frozen roasted also acceptable)

Dairy & Herbs

  • ⅓ to ½ cup grated pecorino cheese
  • 15-20 basil leaves
  • Zest of one lemon
  • Optional: 1/4 cup ricotta cheese for extra creaminess

Instructions

  1. Cook the Fregola Pasta. Bring 8 cups of water to a boil, add 1 tablespoon of salt, then cook the fregola pasta according to package instructions until al dente. Reserve 1 cup of the hot pasta water before draining.
  2. Sauté the Shallots and Zucchini. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced shallots and zucchini, season with 1/2 teaspoon salt, and sauté until the zucchini becomes translucent, about 8 minutes.
  3. Add Garlic, Chili Flakes, and Corn. Stir in the chopped garlic and pinch of chili flakes, cooking for a few more minutes until the garlic becomes fragrant. Add the corn kernels and continue sautéing until the corn is tender yet still slightly crisp, approximately 5 to 6 minutes.
  4. Combine Pasta and Vegetables. Add the cooked fregola to the skillet with the vegetable mixture. Drizzle with an additional tablespoon of olive oil and stir in the grated pecorino cheese, torn basil leaves, and lemon zest.
  5. Adjust Sauce Consistency. Pour in 1/4 to 3/4 cup of reserved pasta water gradually to loosen the mixture to your desired sauciness, stirring to combine thoroughly.
  6. Season to Taste. Taste the dish and season with additional salt or chili flakes as preferred to enhance the flavors. Salt is essential to bring all the flavors together.
  7. Garnish and Serve. Garnish with fresh basil leaves and a sprinkle of pecorino. For added creaminess, gently fold in optional ricotta cheese just before serving.

Notes

  • You can use fresh, frozen, or frozen roasted corn depending on availability and preference.
  • Reserve pasta water to adjust the sauce’s consistency and help bind the ingredients together.
  • For a richer, creamier dish, stir in ricotta cheese, but it is optional.
  • Adjust chili flakes to your heat tolerance; Aleppo flakes provide a mild, fruity heat.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/fregola-with-corn-zucchini-and-basil-recipe/