Chorizo and vegetable pasta
Dry wholemeal pasta
160 g, (spiral)
1 individual, sliced
1 medium, chopped
1 bunch(es), cut into 6cm lengths
2 bunch(es), cut into 6cm lengths
2 medium, thinly sliced
Sun-dried tomatoes in oil
44 g, drained, chopped (2 tbs)
Reduced fat feta cheese
100 g, crumbled
- Cook pasta in a large saucepan of boiling salted water, following packet directions until just tender. Drain and return to pan.
- Meanwhile, heat a large non-stick frying pan over medium-high heat. Add chorizo and cook for 5-8 mins, turning, or until golden and cooked. Drain on paper towels. Drain fat from pan. Return pan to heat. Add onion to pan and cook over medium heat for 5 mins or until softened.
- Steam broccolini, asparagus and zucchini for 2-3 mins or until just tender, then add to the pan. Stir vegetables into pasta along with sun-dried tomatoes, chorizo, lemon juice and feta. Serve immediately.