Fregola Pasta
Servings: 4 people
- 12 ounces (340 grams) fregola pasta
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic finely chopped/grated/pressed
- 2 medium zucchini cut into ½-inch or 1.2 cm dice
- 1 medium eggplant cut into ½-inch or 1.2 cm dice
- 1 heaping cup (300 grams) cherry tomatoes halved
- 1 cup (200 grams) frozen peas
- 2 cups (750 grams) vegetable broth + 2 more cup if needed
- ½ teaspoon dried oregano + ½ teaspoon marjoram optional
- 1 teaspoons salt
- ⅛ teaspoon black pepper or red pepper flakes
- 2 tablespoons fresh parsley chopped
- ½ cup (50 grams) grated parmesan or more to taste | substitute non-dairy parmesan | + optionally crumbled feta or non-dairy feta to taste.
- Heat 2 tablespoons olive oil in a large skillet, add 1 large onion (chopped) and sauté for 3 minutes. Add 2 cloves garlic (grated), 2 medium zucchini (diced), 1 medium eggplant (diced), 1 teaspoons salt, ⅛ teaspoon black pepper, ½ teaspoon dried oregano and sauté 3 more minutes, stirring often.Add 1 heaping cup cherry tomatoes (halved) and cook 2 more minutes.
- Stir in 12 ounces fregola pasta and toast it for 1 minute.
- Add 2 cups vegetable broth and 1 cup frozen peas and cook for 10 to 15 minutes or until the pasta is cooked but with a slight bite. Add 1 to 2 more cups of broth as needed to finish cooking the fregola. Stir often.
- Turn the heat off, then add ½ cup grated parmesan (or non-dairy cheese) and 2 tablespoons fresh parsley or basil.
- Taste and adjust for salt before serving. Optionally, add a grating of lemon zest and crumbled feta or non-dairy feta.
