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+ servings

Fregola Sarda with Seasonal Vegetables and Sun-Dried Tomatoes

This recipe is a bit of a cheat meal, since it’s not whole-grain pasta.  But the delightfully chewy texture of these little, toasted pearls makes it totally worthy.

Course Pasta
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 2 servings
Calories 388 kcal
Author Andrew Wilder


  • 3/4 cup Fregola Sarda pasta pre-cooked measure
  • 1/2 bunch about 10 stalks Broccolini
  • 1 Yellow Squash diced
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic chopped
  • 1/4 Yellow Onion diced
  • 1 Purple Bell Pepper sliced*
  • 1 cup Cherry Tomatoes sliced in half
  • 1/4 cup Sun-Dried Tomatoes packed in Oil
  • 1 Tablespoon Organic Tomato Paste
  • 5 leaves fresh Basil chopped
  • 1/4 teaspoon freshly-ground Black Pepper


  1. Cook the pasta as directed. In our case, it took 25 minutes, not the 15-17 the (beautiful) packaging recommended. Make sure you use plenty of water, as they expand significantly!
  2. While the pasta is cooking, steam the Broccolini and Squash. In a separate pan, saute the garlic, onion, and bell pepper in the olive oil. Once the onions are soft, lower the heat and add the tomatoes, tomato paste, and basil. Once that’s all cooked, add the steamed vegetables and mix together. Add pepper to taste.
  3. Mix the cooked pasta with the vegetable mixture. When plating, pull out the Broccolini (now coated in the tomato sauce mixture), and lay on top.
  4. If you can’t find Fregola Sarda, I’d recommend Israeli Couscous or Orzo Pasta instead.

Recipe Notes

*Although it’s not necessary to use a Purple Bell Pepper, that’s what we had on hand, and it made for a nice detail. My second choice would be a red pepper.