Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched shores of Italy! This vibrant Fregola dish is not just a meal—it's a celebration of fresh, seasonal ingredients that come together in a symphony of flavors and textures. Imagine a plate that combines the nutty, toasted essence of Sardinian fregola pasta with sweet corn, tender zucchini, and fragrant basil, all kissed with a touch of olive oil and sprinkled with luxurious Parmesan. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe promises to elevate your dinner game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup fregola
- 1 cup corn kernels
- 1 medium zucchini, diced
- 1/2 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients: 1 cup of fregola, 1 cup of corn kernels, 1 medium zucchini (diced), 1/2 cup of fresh basil (chopped), 2 tablespoons of olive oil, salt, and pepper to taste. Also, prepare Parmesan cheese for serving.
- In a medium saucepan, bring 4 cups of water to a boil. Add a pinch of salt to the boiling water.
- Once the water is boiling, add the fregola to the pot. Cook according to package instructions, typically around 10-12 minutes, until the fregola is al dente. Stir occasionally to prevent sticking.
- While the fregola is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced zucchini to the skillet and sauté for about 5-7 minutes, or until the zucchini is tender and slightly golden. Stir occasionally to ensure even cooking.
- Once the zucchini is cooked, add the corn kernels to the skillet. Stir and cook for an additional 3-4 minutes until the corn is heated through and tender.
- When the fregola is done cooking, drain it and add it directly to the skillet with the zucchini and corn. Toss everything together gently to combine.
- Remove the skillet from heat and stir in the chopped fresh basil. Season the mixture with salt and pepper to taste, adjusting as necessary.
- To serve, plate the fregola mixture and top with freshly grated Parmesan cheese. Enjoy your delicious Fregola with Corn, Zucchini, and Basil!
Tips
- Toasting Technique: Fregola is unique because it's already toasted, giving it a delightful nutty flavor. Be careful not to overcook, as you want to maintain its delicate texture.
- Vegetable Preparation: Dice your zucchini uniformly to ensure even cooking and a beautiful presentation.
- Fresh is Best: Use fresh corn kernels when in season for the most vibrant flavor. If fresh isn't available, high-quality frozen corn works wonderfully.
- Basil Brilliance: Add fresh basil at the very end of cooking to preserve its bright, aromatic qualities.
- Cheese Matters: Use freshly grated Parmesan for the most robust flavor. Grate it just before serving for maximum impact.
- One-Pan Wonder: This recipe is perfect for minimizing cleanup and maximizing flavor infusion.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 7g
Saturated Fat: g
Cholesterol: 5mg
