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Roasted Broccoli & Fregola Sarda with Hard-Boiled Eggs & Tahini Dressing

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How to Make Roasted Broccoli & Fregola Sarda with Hard-Boiled Eggs & Tahini Dressing

This Middle Eastern-inspired recipe is brimming with varied flavors and textures thanks to toasty pearls of fregola sarda pasta, roasted vegetables (seasoned with herby za’atar), and crunchy almonds—all brought together with a smooth, nutty tahini-lemon dressing.


10 min prep time


25 min cook time


2servings


1/2 recipe

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Step-By-Step Instructions:

  1. Prepare & roast the vegetables: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with  water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, peel, and thinly slice the onion. Place the prepared vegetables on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt (optional), pepper, and the za’atar; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
  2. Prepare the remaining ingredients: Meanwhile, halve the lemon; squeeze the juice into a medium bowl, straining out the seeds. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pick the mint leaves off the stems.
  3. Cook the pasta: Place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the medium pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
  4. Cook & slice the eggs: Meanwhile, carefully add the eggs to the small pot of boiling water and cook 9 to 10 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds.
  5. Make the dressing: Meanwhile, to the bowl of lemon juice, add the tahini, 2 tablespoons of water, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Whisk until combined and smooth.
  6. Finish & serve your dish: To the pot of cooked pasta, add the roasted vegetables, almonds , cheese, dressing, and 1/2 teaspoon of olive oil. Stir to combine. Serve the finished pasta topped with the sliced eggs. Drizzle with 1/2 teaspoon of olive oil and garnish with the mint leaves (tearing just before adding). Enjoy!
Veggie Rich
Mediterranean
Meal Kit Recipes
Vegetarian
Salads
Main Dish
Lunch
Foodie
Dinner
Cooking for 1 or 2
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Nutrition facts

2 Servings



  • Serving Size

    1/2 recipe


  • Amount per serving



    Calories





    720

  • % Daily value*

  • Total Fat
    41g

    53%

    • Saturated Fat
      8g

      40%
    • Trans Fats
      0g

  • Cholesterol
    265mg

    88%

  • Sodium
    780mg

    34%

  • Total Carbohydrate
    67g

    24%

    • Dietary Fiber
      10g

      36%
    • Total Sugars
      8g
    • Added Sugars
      0g

      0%

  • Protein
    28g

  • Potassium
    1000mg
    21%

Ingredients

broccoli
1 lbs

red onion
1 med

olive oil (divided)
2 1/2 tbsp

za’atar seasoning
1 tbsp

lemon
1 med

garlic
1 clove

fresh mint
1 bunch

fregola sarda pasta
2/3 cup

eggs
2 large

water
2 tbsp

sliced almonds
2 tbsp

grated romano cheese
1/4 cup

tahini
2 tbsp

salt and pepper to taste
1 pinch

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