Informations supplémentaires
35 min.
|
761 kcal
|
easy
|
|
Printable version
1. Cook the vegetables
Preheat the oven to 400°F. Cut the onion into small wedges. Slice the zucchini into half rounds. Place the zucchini, onion and cherry tomatoes on a baking sheet lined with baking paper. Add the spices, a drizzle of oil, salt and pepper. Mix. Bake in the oven for 20-24 minutes.
2. Setup
Slice the bocconcini cheese into small pieces. Thinly slice the basil.
3. Cook the fregola
Bring a pot of water to a boil. Pour in the fregola and cook 8-10 minutes until tender. Drain then mix with the pesto, half the parmesan, a drizzle of oil, salt and pepper. Set aside.
4. Add the cheese to the vegetables
When step 1 is completed, turn off the oven. Add the pieces of bocconcini cheese to the vegetables and return to the oven for 2-3 minutes to melt the cheese.
5. Plate your dish
Serve the vegetables on the fregola and garnish with the basil and the rest of the parmesan cheese. Adjust seasoning to taste. Bon appétit!
180gFregola Pasta
1unitZucchini(s)
200gCherry Tomatoes
8gBruschetta Spices
30gGrana Padano Cheese
0.5unitRed Onion(s)
1unitBasil
1unitBasil Pesto
100gBocconcini
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