Fregola with Vegetables

🛒 Ingredients

• Fregola Sarda 200 g · 700 kcal
• Olive Oil 30 g · 265 kcal
• Onion 150 g · 60 kcal
• Garlic 10 g · 15 kcal
• Carrots 120 g · 50 kcal
• Zucchini 200 g · 35 kcal
• Red Bell Pepper 150 g · 40 kcal
• Cherry Tomatoes 200 g · 36 kcal
• Vegetable Broth 700 g · 30 kcal
• Fresh Basil 10 g · 2 kcal
• Parmesan Cheese 30 g · 120 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: finely dice the onion and garlic; cut carrots, zucchini, and bell pepper into small, uniform cubes; halve the cherry tomatoes.
2. In a large pan or pot, heat olive oil over medium heat, then sauté the onion and garlic until fragrant, about 3-4 minutes.
3. Add the diced carrots, zucchini, and bell pepper to the pan; cook for about 5-7 minutes until slightly softened.
4. Stir in the fregola and toast for 1-2 minutes, then pour in a ladleful of vegetable broth.
5. Continue adding broth ladle by ladle, stirring frequently, allowing each addition to be absorbed before adding the next, until the fregola is al dente, about 15-18 minutes.
6. During the last 5 minutes of cooking, add the halved cherry tomatoes and half of the fresh basil, stirring gently.
7. Remove from heat, stir in the Parmesan cheese (if using) and the remaining fresh basil, then season with salt and pepper to taste.
8. Serve immediately, garnished with an extra sprinkle of Parmesan and basil if desired.