Spelt and zucchini spaghetti with chorizo and herb crumbs
11
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Give your next pasta dish a healthy twist spelt pasta which gives the dish more fibre and zucchini for extra veg. With a chorizo, tomato and herb sauce, the whole family will be a fan of this great dish!
Ingredients
Olive oil
2 tsp
Chorizo sausage
75 g, finely chopped
White sourdough bread
70 g, made into breadcrumbs
Fresh thyme
1 tbs, plus extra sprigs to garnish
Dried chilli flakes
½ tsp
Dry spelt pasta
380 g, spaghetti
Zucchini
3 large
Garlic
2 clove(s), crushed
Cherry tomatoes
250 g, halved
Lemon juice
¼ cup(s), (60ml)
Shaved parmesan cheese
½ cup(s)
Instructions
1
Heat oil in a large non-stick frying-pan over medium heat. Cook chorizo, breadcrumbs, thyme leaves and chilli, stirring, for 3–4 minutes or until breadcrumbs are golden. Transfer to a plate.
2
Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Return pasta to pan.
3
Meanwhile, using a mandolin or spiraliser, cut zucchini into long ‘spaghetti’ strips (see note). Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook zucchini, garlic and tomatoes, stirring, for 1–2 minutes or until just softened. Season with salt and pepper. Add zucchini mixture and juice to pasta and toss gently to combine.
4
Serve pasta topped with chorizo crumbs, extra thyme and parmesan.
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