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As my weeknight meals recipes continue to challenge me (as in sometimes I spend too much time at the grocery store chatting with workers about the difference between sun dried tomatoes and semi dried tomatoes), two thoughts crossed my mind while cooking up this pasta dish:
- You know you’re really cooking when a recipe tells you to juice a lemon. And use its rind?
- You know you’re really cooking when the sauce from your pasta doesn’t come from a can, but somehow forms from all the liquids you’ve put together…
And no matter how much time you (and when I say you, I mean me) spend at the grocery store, you’ll always manage to forget something. Whether it’s that pesky garlic, or the rigatoni pasta…
I thought I had some at home! Apparently not enough…But that’s how you end up with a restaurant quality dish — using elbow pasta! (LOL.) Without further ado, the recipe for chorizo, zucchini, and feta pasta.
Here’s what you’ll need: rigatoni (you can substitute for mostly any tube pasta — yeah, I’m really using elbows), chorizo, 2 zucchini, 2 garlic cloves, a small jar of sun dried tomatoes, feta cheese, a lemon, and spinach.
- Cook your pasta following the box directions.
- Remove rind from your lemon (you can use a zester if you have one, but I just used a vegetable peeler), and slice into thin strips. Juice the lemon.
- Cut your chorizo into small, thin slices. Cook these in a pan over medium heat. Turn until cooked and transfer to a plate.
- Slice up your zucchinis, thinly and diagonally, then add to the pan to cook — turning occasionally until golden.
- Chop up two garlic cloves and add to the pan, along with the sun dried tomatoes. Cook these for one minute until heated through. Then add the chorizo, lemon rind, and lemon juice.
- Remove pan from heat.
- In a large serving bowl, add your pasta and the contents of your pan. Mix in about 200g of feta and 80g of spinach leaves. Then serve!
There’s a bit of prep work involved in this dish, what with all the slicing of the chorizo and the chopping of your lemon, garlic, and zucchinis…but once you bring it all together, the smells you’ll have in your kitchen are amazing.
Plus when I added that lemon juice to the pan I felt like Emeril. Let’s kick it up a notch! Even though I’m still not sure what the lemon rinds do to enhance this dish? If anybody knows, please enlighten me in the comments. Or maybe I’ll look it up and share the secret with you all later.