Frexca
Unlock a burst of vibrant Mediterranean flavors with **Frexca**, a creamy vegetable medley that's as versatile as it is delicious! This delightful dish combines tender zucchini, colorful bell peppers, and juicy cherry tomatoes in a rich garlic-infused cream sauce, perfectly balanced with the aromatic addition of fresh basil and a hint of paprika. Shredded Parmesan cheese melts into the velvety sauce, tying it all together for a luxurious finish. Ready in just 35 minutes, this recipe is perfect as a hearty vegetarian main or a luscious pasta sauce. Whether served on its own or tossed with your favorite cooked pasta, Frexca is a simple yet sophisticated dish that will impress any crowd.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium (assorted colors) Bell peppers
- 250 grams Cherry tomatoes
- 3 large Garlic cloves
- 10 leaves Fresh basil leaves
- 200 milliliters Heavy cream
- 3 tablespoons Olive oil
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 50 grams (shredded) Parmesan cheese
- 300 grams Cooked pasta (optional)
Instructions
Wash and dice the zucchini and bell peppers into bite-sized chunks. Halve the cherry tomatoes.
Finely chop the garlic cloves and set aside. Stack the fresh basil leaves, roll them tightly, and slice them into thin ribbons (a chiffonade cut).
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the garlic and sauté for 1 minute, or until fragrant and lightly golden.
Add the zucchini and bell peppers to the skillet. Season with sea salt, black pepper, and paprika. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Toss in the cherry tomatoes and cook for another 5 minutes, allowing them to release their juices and create a light sauce.
Lower the heat and pour in the heavy cream, stirring gently to combine. Let the mixture simmer for 3 minutes.
Add the shredded Parmesan cheese and stir until melted and the sauce is creamy. Check for seasoning and adjust with more salt or pepper if needed.
Turn off the heat and stir in half of the basil ribbons, reserving the rest for garnishing.
If using cooked pasta, toss it into the skillet to coat with the sauce, or serve the Frexca as a standalone vegetable dish.
Plate the dish and sprinkle the remaining basil ribbons on top for a fresh, aromatic finish. Serve hot.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
