Fregola with Corn, Zucchini and Basil Recipe
Fregola Sarda Pasta with Corn, Zucchini and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes.
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Ingredients
- 8 ounces Fregola pasta (1½ cups dry)
- 2 tablespoons olive oil
- 1 large shallot, diced
- 2 medium zucchini (3-4 cups diced)
- 1/2 teaspoon salt
- 6 cloves garlic, rough chopped
- pinch chili flakes (or Aleppo chili flakes)
- 1 ear corn (2 cups, or use frozen)
- 1/3 cup grated pecorino cheese
- 15 basil leaves
- 1 lemon, zested
- 1/4 cup ricotta (optional, for extra creaminess)
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