Chorizo, Zucchini and Feta Rigatoni
This delicious and vibrant dish will be a hit with the family!
- 250g Oliana rigatoni
- 1 lemon
- 3 chorizo sausages, thinly sliced
- 5 slices Oliana chargrilled zucchini, thinly sliced diagonally
- 2 garlic cloves, crushed
- 1 cup Oliana semi-dried tomatoes
- 200g Oliana feta, coarsely crumbled
- 80g baby rocket
Cook the pasta in a large saucepan of salted boiling water following packet instructions until al dente. Drain well.
Use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small sharp, knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.
Heat a frying pan over high heat. Add the chorizo and cook, turning occasionally, for 2-3 minutes or until golden brown. Transfer to a plate. Add the zucchini to the pan and heated through. Add the garlic and semi-dried tomatoes and cook for 1 minute or until heated through. Add the chorizo, lemon rind and juice. Remove from heat. Add the pasta and gently toss to combine. Add the feta and rocket and gently toss to combine. Divide among serving bowls and serve immediately.