Fregola with Vegetables and Gorgonzola

Name: Fregola with Vegetables and Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Fregola pasta 11.3 oz; Eggplant 0.7 lb; Zucchini 2 ½ cups; Carrots 2 &frac13; cups; Onions 0.7 cup; Gorgonzola cheese 5.25 oz; Vegetable broth 2 ¾ cups; Dry white wine ½ glass; Parsley to taste; Coarse salt to taste; Fine salt to taste; Black pepper to taste

it de es fr br

481

Calories per serving

Vegetarian

Energy Kcal 481
Carbohydrates g 69.5
of which sugars g 11.6
Protein g 21.2
Fats g 11.8
of which saturated fat g 5.22
Fiber g 7.7
Cholesterol mg 26
Sodium mg 1088

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Stephanie Cabibbo

Fregola with vegetables and gorgonzola is one of those Sardinian pasta dishes that feels super special, but you know, easy enough for any night of the week. Coming from Sardinia, this pasta really stands out—it is got those little toasted semolina pearls. And listen, they give it a nutty and slightly chewy texture, totally different from your usual pasta shapes. In Sardinia, folks often use fregola in soups or with seafood like clams and prawns. But hey, this version takes a different path. And it mixes in creamy gorgonzola and a bunch of colorful veggies. The combo of toasted fregola and the rich, creamy cheese makes every bite really really tasty. Kind of like risotto, but with more bite, which is great. Fregola with vegetables picks up so much flavor from the gorgonzola, and the way the veggies bring freshness, it just ties it all together. This isn't just any Italian pasta with cheese—the fregola itself adds a toasty flavor you don't get with regular pasta or even rice.

If you're into trying something new, you’ll love this fregola gorgonzola recipe. Instead of the classic Sardinian pairings with seafood, this dish goes vegetarian—feels both modern and comforting at the same time. Pretty much. Use whatever vegetables are in season, and they soak up all that moist, creamy sauce, making every forkful satisfying and just a bit indulgent. Unlike some recipes that are heavy or complicated, this easy fregola recipe keeps things pretty simple—just great ingredients coming together for awesome flavor. For real. Folks who dig vegetarian fregola or want to explore more traditional Sardinian cuisine will appreciate how versatile this pasta is. Whether as a main or a side, the pasta with vegetables and cheese combo is a nice break from the usual. It's got that real Italian vibe thanks to the Sardinian fregola. People end up loving the mix of flavors, the silky texture from the cheese, and the little bit of crunch you get from the toasted pasta pearls. It’s a dish that brings the essence of Sardinia right to your table, offering a delicious escape to the beautiful Italian island.

How to prepare Fregola with Vegetables and Gorgonzola

To prepare fregola with vegetables and gorgonzola, first make the Vegetable broth, then attend to the vegetables: wash and trim the eggplant 1, cut it into cubes 2 and transfer it to a colander, sprinkle it with coarse salt 3 and let it rest for about 20 minutes.

Meanwhile, cut the zucchini 4 and carrots 5 into cubes and finely chop the onion 6.

Heat the oil in a saucepan, add the onion 7 and fry for a couple of minutes, then add the carrots 8, the zucchini 9

and the eggplants that you previously rinsed and squeezed with your hands 10. Sauté the vegetables over high heat for a few minutes, then deglaze with the white wine 11. When the wine has completely evaporated, lower the heat and cook for about ten minutes, stirring occasionally 12.

At this point, add the fregola 13 and toast it over high heat for a couple of minutes along with the vegetables, then add a ladle of broth 14, stir and lower the heat. Adjust the salt 15 and pepper, and continue cooking as if it were a risotto, adding broth as soon as it is absorbed and stirring often to prevent sticking to the bottom.

Once cooked, add the gorgonzola 16, turn off the heat and mix well 17. Let your fregola with vegetables and gorgonzola rest for a couple of minutes before serving it garnished with a handful of chopped parsley 18!