Lusciously Lemony Lentil Soup
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Lemony Zucchini Fregola Salad
Details
- Servings: 8
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: salad
Cuisine
- mediterranean
Ingredients
- 3 large zucchini (2 1/2 pounds), cut in half lengthwise and sliced crosswise into 1/2-inch half-moons
- 1/2 cup extra-virgin olive oil, divided
- Kosher salt
- Pepper
- 1 pound uncooked fregola
- 1 cup unsalted roasted shelled pistachios, coarsely chopped
- 3/4 cup packed torn basil leaves
- 1/2 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
- 1 teaspoon crushed red pepper
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