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

Roasted Broccoli & Fregola Sarda

with Hard-Boiled Eggs & Tahini Dressing

30 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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tips & techniques
Prepare & roast the vegetables:
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.

Prepare the remaining ingredients:
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. 

 

Cook the pasta:
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.  

Make the hard-boiled eggs:
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.

Make the dressing:
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.

Finish & serve your dish:
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!

Tips from Home Chefs

Prepare & roast the vegetables:
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. 

 

Prepare the remaining ingredients:
Cook the pasta:
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.

Make the hard-boiled eggs:
Make the dressing:
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!

Finish & serve your dish:
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