Fregola Pasta w/ Cherry Tomatoes & Basil
A quick and easy pasta dish that would make a lovely side for your main course or a delicious lightened up meal all on it's own.
Servings: 4
Calories: 115kcal
Ingredients
- 4 cups vegetable broth (divided)
- ¼ of a red onion (diced)
- 2 garlic cloves (minced)
- 1 cup fregola pasta (or other small shaped pasta - Israeli couscous would be a perfect sub)
- 1 cup assorted cherry tomatoes (halved)
- 1 green onion (diced)
- 4-5 medium basil leaves (chiffonade)
- salt/pepper to taste (I used about ½ tsp salt and ⅛ tsp pepper)
- Drizzle of balsamic vinegar (optional)
Instructions
- Heat ½ cup of vegetable broth over medium heat. Add the red onion and garlic and sauté for 4-5 minutes until softened.
- Add the remaining 3.5 cups of vegetable broth and bring to a boil.
- Once boiling, add the fregola pasta, a pinch of salt and pepper, turn down the heat and simmer for 12-13 minutes until al dente.
- Turn off the heat and add the cherry tomatoes, green onion, and basil and stir to heat through. Taste and adjust salt/pepper if needed.
- Drizzle with balsamic vinegar before serving, if using.
Notes
~The sauce will continue to absorb liquid as it sits, so if it seems too liquidly when you turn off the heat, don't worry, just give it a few minutes and stir again.
~Leftovers are delicious cold or room temperature. You may need to add a bit more vegetable broth to loosen it up if it becomes too thick.
Nutrition
Calories: 115kcal | Carbohydrates: 23g | Protein: 3g | Sodium: 762mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4200IU | Vitamin C: 25.6mg | Calcium: 140mg | Iron: 2.2mg