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Roasted Broccoli & Fregola Sarda
with Hard-Boiled Eggs & Tahini Dressing
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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2 Servings
- Est. 760 Cals/serving
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We’re putting an exciting spin on pasta salad in this Middle Eastern-inspired recipe. Warm fregola sarda—a round, toasted variety of pasta from Sardinia—is tossed with crunchy roasted almonds, crumbled Pecorino cheese, and za’atar-roasted vegetables. A tahini-lemon dressing brings it all together with bright, nutty flavor.
We’re putting an exciting spin on pasta salad in this Middle Eastern-inspired recipe. Warm fregola sarda—a round, toasted variety of pasta from Sardinia—is tossed with crunchy roasted almonds, crumbled Pecorino cheese, and za’atar-roasted vegetables. A tahini-lemon dressing brings it all together with bright, nutty flavor.
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1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Heat a separate, medium pot of salted water 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. Peel and thinly slice the onion. Place the prepared vegetables on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar seasoning; 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:
While the vegetables roast, halve the lemon; squeeze the juice into a medium bowl, straining out the seeds. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Using a fork, crumble the cheese into small pieces. Pick the mint leaves off the stems; discard the stems.
3
Cook the pasta:
While the vegetables continue to roast, add the pasta to the medium pot of boiling water and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Make the hard-boiled eggs:
While the pasta cooks, 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, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds; season with salt and pepper.
5
Make the dressing:
While the eggs cook, 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 smooth; season with salt and pepper to taste.
6
Finish & serve your dish:
To the pot of cooked pasta, add the roasted vegetables, chopped almonds, crumbled cheese, dressing, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the finished pasta topped with the seasoned eggs and a drizzle of olive oil. Garnish with the mint leaves (tearing just before adding). Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Heat a separate, medium pot of salted water 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. Peel and thinly slice the onion. Place the prepared vegetables on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar seasoning; 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:
While the vegetables roast, halve the lemon; squeeze the juice into a medium bowl, straining out the seeds. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Using a fork, crumble the cheese into small pieces. Pick the mint leaves off the stems; discard the stems.
3
Cook the pasta:
While the vegetables continue to roast, add the pasta to the medium pot of boiling water and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Make the hard-boiled eggs:
While the pasta cooks, 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, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds; season with salt and pepper.
5
Make the dressing:
While the eggs cook, 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 smooth; season with salt and pepper to taste.
6
Finish & serve your dish:
To the pot of cooked pasta, add the roasted vegetables, chopped almonds, crumbled cheese, dressing, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the finished pasta topped with the seasoned eggs and a drizzle of olive oil. Garnish with the mint leaves (tearing just before adding). Enjoy!
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