Fregola Salad with Broccoli and Cipollini Onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Salad:1 lb fregola pasta (can substitute orzo or Israeli couscous)1/4 cup extra virgin olive oil2 cups cipollini onions, chopped,, cliced, or quarteredsea salt, to tastefreshly ground black pepper, to taste3 cloves garlic, minced1 lb broccoli, cut into small florets2 cups grape tomatoes1/3 cup water1 (15 oz) can cannelini beans, drained and rinsed1/2 cup grated romano cheeseDressing:2 lg lemons, zested and juiced1/2 cup extra-virgin olive oil2 T honey3.5 tsp kosher salt, divided1.5 tsp freshly ground black pepper, divided1 cup chopped fresh chives
For the salad: Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occassionally, about 8-10 minutes. Drain and place in a large serving bowl. In a medium saucepan, heat the oil over medium high heat. Add the onions and season with a pinch of salt and pepper. Cook, stirring occassionally until golden and tender, about 10 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the broccoli and saute for one minute. Add the water and scrape up the brown bits that cling to the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the tomatoes and cook for one minute. Add the cannolini and cook for one minute, until warmed through. Transfer the mixture to the serving bowl. Add the romano cheese and toss with the fregola.
For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until smooth. Stir in the chives.
Pour the dressing over the fregola and toss until well coated. Season with the remaining 3 tsp salt and 1 tsp pepper and serve.
Serving Size: Makes 16 servings as a side, 12 as an entree.
Number of Servings: 16
Recipe submitted by SparkPeople user TKAYE1.
For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until smooth. Stir in the chives.
Pour the dressing over the fregola and toss until well coated. Season with the remaining 3 tsp salt and 1 tsp pepper and serve.
Serving Size: Makes 16 servings as a side, 12 as an entree.
Number of Servings: 16
Recipe submitted by SparkPeople user TKAYE1.
Nutritional Info Amount Per Serving
- Calories: 261.4
- Total Fat: 12.7 g
- Cholesterol: 4.0 mg
- Sodium: 276.0 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 3.8 g
- Protein: 3.3 g
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