Team smooth ricotta with spicy sausage and zucchini to make this quick and easy pasta.
Ingredients
- 1 tbs olive oil
- 160g dried chorizo sausage, sliced
- 4 large zucchinis, halved lengthways, thinly sliced on the diagonal
- 2 garlic cloves, finely chopped
- 400g casarecce or penne rigate
- 1 cup (120g) frozen peas
- 1/4 cup (60ml) white wine
- Juice of 1/2 lemon
- 1/2 bunch basil leaves
- 100g ricotta, crumbled
Method
- Step 1Place the oil in a large frypan over medium-high heat, add chorizo and cook for 2-3 minutes until golden. Add zucchini and garlic, then cook for a further 2-3 minutes until fragrant. Set aside.
- Step 2Meanwhile, cook pasta to packet instructions, adding the peas for the final 2 minutes. Drain, reserving 1/3 cup (80ml) cooking water.
- Step 3Add the wine and lemon juice to the frypan, along with the pasta, peas, reserved water and half the basil, then season. Return to medium heat and stir to combine until heated through.
- Step 4Serve with ricotta and remaining basil.
- Low sugar
Nutrition
2539 kj
Energy
23.6g
Fat Total
7.9g
Saturated Fat
4g
Fibre
28g
Protein
116mg
Cholesterol
596mg
Sodium
5.2g
Carbs (sugar)
68.9g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Warren Mendes
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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