4 cups spring or filtered water 1 cup fregola 1/2 tsp pink salt 1 tablespoon extra virgin olive oil 2 cloves fresh garlic, peeled, smashed, minced 1/2 red onion, diced Generous pinch crushed red pepper flakes 1 medium zucchini, diced 1/3 cup pine nuts [If you're like me, and FORGOT the pine nuts, you can easily just garnish each bowl with a tablespoon. :) ] 2-3 stalks fresh basil, leaves removed, shredded Balsamic vinegar

Per cup: Calories 301, Carb 42, Protein 9, Fat 12, Sodium 110, Fiber: 2

Bring water to the boil and stir in fregola and a pinch of salt. Cover, reduce heat to low and cook for 8-10 minutes, until the fregola is al dente. Drain and spread on a baking sheet to cool.
Place oil, garlic and onion in a skillet over medium heat. When the onion begins to sizzle, add a pinch of salt, crushed red pepper flakes and sauté until the onions are translucent, 1-2 minutes. Stir in zucchini and pine nuts, a light seasoning of salt and cook, stirring until the zucchini is tender and the pine nuts are lightly browned. Take care here not to burn the pine nuts.

What happens in the kitchen... stays in the kitchen.

Stir the zucchini mixture into the fregola with fresh basil and a drizzle of good, syrupy balsamic vinegar to your taste. Serve warm or at room temperature.

Makes about 4 cups.