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Chorizo, ricotta and zucchini casarecce

Name: Chorizo, ricotta and zucchini casarecce
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 4
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; 1 cup (120g) frozen peas; 1/4 cup (60ml) white wine; Juice of 1/2 lemon; 1/2 bunch basil leaves; 100g ricotta, crumbled

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17m

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by Warren Mendes

delicious. team

Oct 02, 2015

Team smooth ricotta with spicy sausage and zucchini to make this quick and easy pasta.

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
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

1.

Place 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.
2.

Meanwhile, cook pasta to packet instructions, adding the peas for the final 2 minutes. Drain, reserving 1/3 cup (80ml) cooking water.
3.

Add 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.
4.

Serve with ricotta and remaining basil.