Fregole with Diced Vegetables

Categories: Pasta

Ingredients

• 1 pound fregole pasta
• 4 quarts water
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 large shallots, peeled and diced
• 1 medium zucchini, diced
• 1 carrot, peeled and diced
• 2 Roma tomatoes, diced
• 1/4 cup diced kalamata olives
• 4 green onions, thinly sliced on diagonal
• 1/4 cup toasted pine nuts
• 1/4 cup extra-virgin olive oil
• Zest and juice of 1 lemon
• 1/4 cup chopped Italian parsley
• 1 teaspoon kosher salt
• 1/4 tsp ground black pepper

Directions

1. Cook the pasta al dente in 4 quarts water, 1 teaspoon kosher salt, and 1 tablespoon olive oil; drain. Place the cooked pasta in a large mixing bowl.

2. In a medium skillet, heat the olive oil over medium heat. Add the garlic, shallots, zucchini, and carrot. Sauté for 2 to 3 minutes, stirring often. Add to the pasta along with the tomatoes, olives, onions, pine nuts, olive oil, lemon zest and juice, parsley, salt, and pepper. Toss gently to combine all ingredients. Taste for seasoning. Chill until ready to serve.

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