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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. 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. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
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