Fregola Sarda Pasta in Zesty Tomato Sauce with Fennel & Goat Cheese

Fregola Sarda Pasta in Zesty Tomato Sauce

with Fennel & Goat Cheese

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Toasty pearls of fregola sarda pair perfectly with our tomato sauce, which gets a kick of heat from Calabrian chile paste and a touch of creaminess from goat cheese. We’re topping each bowl with a soft-boiled egg for extra richness.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the pasta:
1 Cook the pasta:

Heat a medium pot and a medium saucepan of salted water to boiling on high. Once the saucepan of water is boiling, add the pasta and cook, stirring occasionally, 14 to 16 minutes, or until tender. Drain thoroughly.

Make the soft boiled eggs:
2 Make the soft boiled eggs:

While the pasta cooks, carefully add the eggs to the medium pot of boiling water and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Wipe out the pot.

Prepare the ingredients:
3 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel and small dice the onion. Cut off and discard any stems from the fennel. Halve the fennel bulb lengthwise; cut out and and discard the core, then small dice. Peel and finely chop the garlic. Medium dice the zucchini. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands.

Cook the vegetables:
4 Cook the vegetables:

In the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and fennel and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Turn off the heat. Transfer to a plate.

Make the sauce:
5 Make the sauce:

In the same pot, combine the chopped oregano, tomatoes, ½ cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 4 to 6 minutes, or until slightly thickened.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

Add the cooked pasta, cooked vegetables, goat cheese, and half the parmesan cheese to the pot. Cook, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta topped with the soft-boiled eggs, remaining parmesan cheese, and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

Cook the pasta:
1 Cook the pasta:

Heat a medium pot and a medium saucepan of salted water to boiling on high. Once the saucepan of water is boiling, add the pasta and cook, stirring occasionally, 14 to 16 minutes, or until tender. Drain thoroughly.

2 Make the soft boiled eggs:

While the pasta cooks, carefully add the eggs to the medium pot of boiling water and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Wipe out the pot.

Make the soft boiled eggs:
Prepare the ingredients:
3 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel and small dice the onion. Cut off and discard any stems from the fennel. Halve the fennel bulb lengthwise; cut out and and discard the core, then small dice. Peel and finely chop the garlic. Medium dice the zucchini. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands.

4 Cook the vegetables:

In the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and fennel and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Turn off the heat. Transfer to a plate.

Cook the vegetables:
Make the sauce:
5 Make the sauce:

In the same pot, combine the chopped oregano, tomatoes, ½ cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 4 to 6 minutes, or until slightly thickened.

6 Finish the pasta & serve your dish:

Add the cooked pasta, cooked vegetables, goat cheese, and half the parmesan cheese to the pot. Cook, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta topped with the soft-boiled eggs, remaining parmesan cheese, and a drizzle of olive oil. Enjoy!

Finish the pasta & serve your dish:
Browse Steps
1 of 6