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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.

4.8 from 147 votes
40 mins
Total Time
3
servings
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Fregola with Corn, Zucchini and Basil

How to Make the Best Fregola with Corn, Zucchini and Basil

This Fregola with Corn, Zucchini and Basil is the perfect celebration of summer produce. Fregola Sarda, a toasted Sardinian pasta with a delightfully nutty flavor and chewy texture, pairs beautifully with sweet corn, tender zucchini, and fragrant fresh basil. It’s a dish that comes together in about 40 minutes but tastes like you spent hours in the kitchen.

The secret to this recipe is building layers of flavor—starting with sautéed shallots and zucchini, adding aromatic garlic and a touch of heat from chili flakes, then finishing with bright lemon zest and salty pecorino. The reserved pasta water helps create a light, silky sauce that coats every little pearl of fregola.

Whether you’re looking for a quick weeknight dinner or an impressive side dish for entertaining, this Italian-inspired pasta delivers. For an extra touch of indulgence, stir in a dollop of ricotta at the end—it adds a luxurious creaminess that takes this simple dish to the next level.

Fregola with Corn, Zucchini and Basil

Fregola with Corn, Zucchini and Basil

Fregola Sarda Pasta with Corn, Zucchini and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes.

4.8 from 147 votes
CoursePasta
CuisineItalian
Keywordfregola, fregola sarda, italian pasta, summer pasta, corn and zucchini
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings3 servings
Calories349kcal
AuthorChristina Hill
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Ingredients

Main Ingredients

For Finishing

Instructions

Cooking the Pasta

  1. Cook fregola pasta in 8 cups of water with 1 tablespoon salt according to directions on the package, cook until al dente, and save a cup of hot pasta water.

Making the Dish

  1. In a large skillet, heat the oil over medium heat. Add the shallots and zucchini and season with salt, and sauté until the zucchini is translucent about 8 minutes.
  2. Add the garlic, pepper and chili flakes and cook a few more minutes, until the garlic is fragrant.
  3. Add the corn, and continue sautéing, until the corn is tender, but still a little snappy, about 5-6 minutes.
  4. 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.
  5. Add ¼-¾ cup pasta water to loosen, and more if you prefer it more saucy.
  6. Taste, season with more salt, or chili flakes if you like. If it tastes bland, it needs salt.
  7. Garnish with fresh basil and a sprinkling of pecorino. For extra richness, stir in a little ricotta.

Notes

  • You can use frozen corn or frozen roasted corn if fresh corn is not available.
  • The ricotta is optional but adds a lovely creaminess to the dish.
  • If it tastes bland, it likely needs more salt—don't be shy with seasoning.
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