Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (5)
Herb & Veggie Fregola
NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 23%
CARBS 67G62% OF CAL
5G FIBER56G OTHER6G TOTAL SUGAR
FAT 14G28% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Easy vegan dinner with nutty, chewy fregola pasta and fresh seasonal vegetables, herbs, and lemon. Flavorful, nutritious grain-based meal.
mainitaliangrain bowl🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- ¾ red onion (82 grams, diced)
- 10 stalks asparagus (200 grams, cut into 1 1⁄2” pieces)
- ½ cup corn niblets (75 grams)
- 3 cloves garlic (minced)
- 3 sprigs fresh thyme
- 5-6 fresh oregano leaves
- 1 ½ cups fregola (300 grams)
- 3 ½ cups vegetable stock (875 ml)
- 1 ½ teaspoons salt (divided)
- ½ teaspoon black pepper
- 2 tablespoons vegan butter
- 1 small bunch chives (5 grams, finely chopped)
- 1 cup cherry tomatoes (124 grams, cut in half)
- juice from 1 lemon
At a glance
PER SERVING · TIME 35M
CAL 22%·PRO 23%
CARBS 67G62% OF CAL
5G FIBER56G OTHER6G TOTAL SUGAR
FAT 14G28% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1491mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 40mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1491MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.