Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.