Ingredients
- 400g risoni
- Olive oil spray
- 3 chorizo, sliced diagonally
- 50g dried Great Lakes sun-dried tomatoes, thinly sliced crossways
- 2/3 cup shredded fresh basil
- 1 lemon, juice, rind finely grated
- 80g feta, crumbled
- Small fresh basil leaves, to serve
- Freshly ground pepper
Method
- Step 1Cook the risoni in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
- Step 2Meanwhile, spray a large non-stick frying pan with olive oil. Heat over a medium-high heat. Add the chorizo and cook, turning once, for around 4 minutes.
- Step 3Add the chorizo and oil from the frying pan, as well as the tomatoes, basil and lemon juice, to the risoni. Toss gently to combine. Divide between serving dishes. Top with the feta, lemon rind, basil leaves and season with pepper.
- Low kilojoule
- Lower gi
Nutrition
1240 kj
Energy
13g
Fat Total
5g
Saturated Fat
32g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Louise Lister
- Publication: Fresh Living
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