A simple recipe for Fregola Sarda with corn, zucchini, and basil sprinkled with pecorino. A simple and easy Italian-inspired meal that comes together in 30 minutes.
Remember that sometimes not getting what you want is a wonderful stroke of luck.
DAlAi Lama
Why You’ll Love This
I’d love to introduce you to my new favorite pasta, Fregola Sarda! My friend Alan (from the Rocket Market in Spokane) first shared this type of pasta with me, and I’ve been a fan of it ever since.
I am always looking for new ways to prepare the vegetables I gather from my garden or from the local farmers’ market. Fregola is so easy to make, and I’ll show you how to dress it up with simple ingredients.
What is Fregola?
Fregola or Fregola Sarda is a pearl-shaped pasta, similar to Israeli Couscous, that hails from Sardina, Italy. It is made by hand by rubbing semolina flour and water together into tiny pearls, which are then toasted- yielding a beautiful, nutty, earthy flavor. The imperfections here make them beautiful.
In this recipe for Fregola pasta, summer corn, and zucchini are paired with basil, pecorino, and lemon zest- a cozy, end-of-summer meal.
Notice the variations in color here- levels of toastiness, giving the Fregola nuance and complexity.
What you’ll need to make Fregola Sarda
- Fregola pasta: You can sub Israeli couscous, but toast it in a dry skillet or oven first to achieve the toasty, nutty aromas of fregola sarda.
- Fresh corn: Or sub frozen corn or roasted corn.
- Zucchini: Feel free to use summer squash here instead, or one of each!
- Fresh basil: Gives this dish such a fresh, summery feel!
- Shallot and garlic cloves: For savory, aromatic flavor and depth. You could try this with onions too.
- Pecorino cheese: For rich, umami taste.
- Lemon zest: Adds bright, vibrant flavor.
- Salt, pepper, chili flakes: These simple seasonings enhance all of the flavors of the dish. Aleppo chili flakes are nice!
- Extra-virgin olive oil: A rich and balanced sauce that brings everything together into a satisfying vegetarian dish.
How to make Fregola Sarda
Step one: Bring 8 cups of water to a boil with 1 tablespoon of salt and cook the fregola pasta according to package instructions. Cook until al dente and reserve 1 cup of hot pasta water.
Step two: Warm olive oil over medium heat in a large skillet. Add shallots and zucchini and season with salt, sautéing 8 minutes or until translucent. Add garlic, pepper, and chili flakes, and sauté a few minutes until fragrant.
Add corn and sauté 5-6 minutes until tender but snappy.
Tip: If feeling ambitious char the corn first over a gas burner on the stove or on the grill!
Step three: Drain the fregola and toss in the skillet with a tablespoon or two of olive oil.
Add the pecorino and basil.
Add 1/4-1/2 cup pasta water to create a little creaminess. You can make this quite loose if you like or keep it drier. Add a little liquid at a time until desired texture.
Tip: I like to prepare this like “couscous” consistency, a little drier, but if you crave creaminess, adding more pasta water and more pecorino will achieve this. Or, if still not satisfied, add a few tablespoons of ricotta for extra richness.
Step four: Lastly, add the zest of a whole lemon. Taste, adding more salt or chili flakes if you’d like!
Step five: Scatter fresh basil leaves over top with a sprinkling of pecorino. A little parsley and black pepper are nice on top too.
Variations
- Use Israeli couscous: You can make this with pearled couscous if you’d like. I recommend toasting the couscous beforehand either in the oven or on a dry skillet to enrich the flavor.
- Grill or char the corn: Before adding the corn, give it a good char using your gas burner or by tossing it on the grill.
- Cook with wine: To enhance the aromatic flavor of the sauce, you could always add a splash of dry white wine.
- Make it as creamy as you’d like: I prefer this on the drier side, but if you want a creamier dish, simply add more pasta water or pecorino.
- Add ricotta: For an even creamier fregola, stir in a few tablespoons of ricotta!
- Add tomatoes: Fresh cherry tomatoes could be sliced and served with this pasta, or add Tomato Confit.
Chef’s Tips
- Salt the water. Generously season the pasta water with salt -1 tablespoon salt per 8 cups of water.
- Cook fregola until just al dente. Cook the fregola 8-10 minutes or until tender on the outside, but still, al dente, meaning it still has a little bite to it. If you overcook it, it will turn to mush. So better to undercook, and then you can continue cooking it in the pan with the zucchini if need be.
- Don’t forget the pasta water! Remember to save a cup of hot pasta water before draining the fregola.
Storage
For optimal flavor and texture, enjoy Fregola Sarda right away. However you can store leftovers in an airtight container in the refrigerator for 2-3 days.
Gently reheat in a medium saucepan with a little oil, adding a splash of broth or water to restore its creaminess. You could even add a little lemon juice to liven it up a bit! Simmer until warmed through.
Serving Suggestions
You can enjoy this Fregola Sarda as a meal on its own with warm, crusty bread. Use the bread to scoop up each satisfying bite!
Or try one of our favorite Italian summer recipes as a side dish with your fregola:
- Grilled Artichokes
- Caprese Salad
- Grilled Panzanella Salad
- Eggplant Caponata
- Purple Cauliflower Salad
FAQs
Not quite! Though similar, unlike couscous, fregola sarda is a toasted pasta made by hand, not a machine. Fregola, also called fregula, is a small, round pasta from the island of Sardinia.
Similar to other pasta varieties from southern Italy, fregola is made with the simple ingredients of durum wheat semolina flour and water.
Fregola is a type of pasta, so though it is high in carbohydrates, it is more about how you serve it. Here we serve it with fresh vegetables and herbs, which are full of nutrients!
This tasty pasta has a toasty and nutty flavor with a ragged surface that catches flavorful sauces well.
Give this easy Fregola Sarda recipe a try – it’s so simple and adaptable!
xoxo
More Favorite Pasta recipes!
Fregola with Corn, Zucchini & Basil
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 3-4
- Category: pasta, vegetarian
- Method: stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Fregola Sarda Pasta with Corn, Zucchini and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes.
Ingredients
- 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
Instructions
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.
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.
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”.
Taste, season with more salt, or chili flakes if you like. If it tastes bland, it needs salt.
Garnish with fresh basil and a sprinkling of pecorino.
For extra richness, stir in a little ricotta. See notes.
Notes
The pecorino makes this dish.
Feel free to char the corn (on a gas stove or grill) before cutting the kernels off.
This is a drier-style pasta dish just lightly coated in olive oil (kind of like couscous). For extra creaminess or a more saucy consistency, add more pasta water and stir in the ricotta.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 349
- Sugar: 6.6 g
- Sodium: 385 mg
- Fat: 10.2 g
- Saturated Fat: 2.3 g
- Carbohydrates: 54.7 g
- Fiber: 4 g
- Protein: 11.9 g
- Cholesterol: 5.5 mg
This is delicious! I haven’t found any of your recipes to be less than 5☆. For the first time ever, I made one small change. I used lemon olive oil instead of plain, awesomeness!
Thank you for sharing your expertise with us! 😊
That sounds like a most delicious touch Glenda!
oops, thank you Sylvia!! Tonia, I have also been loving your recipes, especially the pea salad which I haven’t had since childhood!!
Haha no problem Mert. 🙂 I am so happy to hear you are enjoying!
I was surprised by this recipe. I used orzo and the evoo I used was infused with lemon so it upped that flavor a bit. My kids (adults) devoured it all; I thought I had enough for leftovers but had to make another batch to have some for lunches!! We ate it room temp the first time and then cold the second batch like a pasta salad. I actually liked it better the second day! The flavors came through better. And the little bit of heat from the chili flakes was a nice little punch and something I don’t usually think to add to basil and lemon. And I love the crunch of the corn. thank you Tonia for this recipe!!
This is all really helpful Mert! We really appreciate the report.
Could you use freekeh or farro
Definitely!
Have you ever added beans-cannellini or garbanzo- to make it 3 sisters? Wondering how beans would go with this dish.
I bet it would be delicious! I would tend to go with the cannellini- seems in the right flavor profile.
Just made this for dinner and it was so delicious and easy. Great way to use up corn and zucchini. Thank you for sharing!
So happy you enjoyed this!
Very tasty and simple! Thank you!
I am going to experiment with roasting the corn (likely on a grill) to add another layer and squeezing in some lime for a hit of acid.
That would be delocious!
This was sooooo easy to make. I have been enjoying it for three days now! Honestly, you are amazing! I love your recipes! Appreciate how talented you are! Thank you!
Awwww… thanks Mariana! I am so happy you enjoyed this one!
Quick and healthy, with great flavors!
Awesome, glad you enjoyed it!
So yummy! I added a tiny bit of cayanne along with the Aleppo! So good!
Perfect Debbi- glad you liked it!
Amazing, ate this all summer
I’m so happy you enjoyed this one!
Loved this delicious recipe! It is the roasted corn that makes it pop. This is a wow dinner for friends.
Great to hear!
So easy and good!
Glad you enjoyed!
It’s a wonderful dish, I sometimes add some cremini mushrooms that I sauté separately and add to the veggies – it brings additional umami! Without the pecorino its great for our vegan friends.
Could I make this ahead & serve it cold, or reheat?
I’m cooking for vegetarians and in a time crunch.
So I haven’t had this cold. Room temp might be OK? you could precook but keep things separate until ready to serve then heat it up, and add the cheese?
Absolutely perfect timing with our Zucchini coming in. Great recipe. Ordered some Fergola online. Set the pasta for 7 minutes then kept tasting it until tender.
Had some wonderful Merry Edwards Sauv blanc with it.
Thanks so much Kevin! Glad you enjoyed this!
SO tasty! Made this last week with toasted Israeli cous cous and it was a perfect summer evening dish. Will definitely make again.
great to hear Ana!
This was absolutely delicious, a meatless main meal, light and fully satisfying. What worked for me was the texture made up of small pieces and parts, also the light summer flavors that married seamlessly. I may add fresh peas next time, or may not mess with a good thing. This recipe is a keeper! Thank you once again Sylvia.
Glad you enjoyed this!
This was delicious! We were blown away by how quickly it came together and how wonderful the flavor combos were! Sadly, we’re dairy free so we subbed the pecorino for a mix of nutritional yeast and vegan parmesan. While I’m sure the pecorino would have taken it to another level, it was still fabulous with this combo. We just made it three days ago and my boyfriend is already asking for it again! Definitely make this!
Awesome Kimberly!
So simple yet soooo delicious! Hands down!
Dana- Happy you enjoyed this!
It was delicious! I couldn’t find any fergola or pearl couscous so I used gnocchi that I pan fried after cooking and it worked out great.
Perfect Nini! Sounds tasty!
This was quick, easy and delicious. My carnivore Sweetie even gave it a ****.8 rating out of 5 – high praise.
Your recipes never disappoint, Sylvia. Thank you.
Thanks Martie! Appreciate this! Ok, I have to ask… what could be improved here in your opinion, in order to get it up to a 5? 😂
As I said, my Sweetie is a carnivore so ****.8 is HIGH praise. I was lighter on the basil than I would have liked given, being the end of season, my plant was pretty depleted.
Ok Thanks Martie! Appreciate this!
I tried this dish today for breakfast and we quite enjoyed it. I had to substitute toasted Israeli couscous because I didn’t have any fregola available. I used yellow summer squash and fresh corn, Alepo chili pepper and lovely fresh basil from my balcony garden. Its a quick easy dish to make.
Thanks, Edith- love that you toasted the Israeli couscous!
Hi, Sylvia,
I noticed in the notes it says the pecorino makes this dish. As a vegan, can I sub nutritional yeast? Is there a better substitute? Thank you!
Hi Lisa – I bet the Vegan Cheesy Sprinkle would work here! Search for it in the search bar!
Made this for dinner this evening with the vegan cheesy sprinkle. So glad I did. Thank you for the suggestion, Sylvia. This is delicious.
Glad you enjoyed this LisaRose!
I am glad you like it Sylvia, it’s my favorite pasta too. Recipe looks delicious, will have to try it!
I love it Alan! Thanks again for sharing this with me!