An easy, filling, and tasty Friday-night feast? It has to be pasta.
Ingredients
- 400g penne rigate
- 1 zucchini, halved, thinly sliced
- 1 tablespoon olive oil
- 1 large red onion, halved, thinly sliced
- 250g chorizo, thinly sliced, skin removed
- 2 x 200g punnets grape tomatoes, halved lengthways
- 1 1/2 tablespoons balsamic vinegar
- 120g baby rocket leaves
- Finely grated parmesan, to serve
Method
- Step 1Cook the penne in a large saucepan of salted boiling water until al dente. Add the zucchini in the last minute of cooking. Drain and return to the pan.
- Step 2Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Cook the onion, stirring occasionally, for 2 minutes or until soft. Add the chorizo and cook, stirring occasionally, for 5 minutes or until chorizo is crisp. Add the tomato and cook for 4 minutes or until soft. Stir in the vinegar.
- Step 3Add the chorizo mixture and rocket to the pasta mixture and toss to combine. Divide among serving bowls and top with parmesan.
- Low sugar
Nutrition
2966 kj
Energy
30g
Fat Total
10g
Saturated Fat
7g
Fibre
29g
Protein
55mg
Cholesterol
796.04mg
Sodium
5g
Carbs (sugar)
76g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: For Creamy Zucchini and Cherry Tomato Penne, omit chorizo and vinegar. When the tomato is soft, add 1/2 cup cream and simmer for 2 minutes or until the sauce thickens slightly.
- Author: Chissy Freer
- Image credit: Steve Brown
- Publication: Australian Good Taste
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