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Ingredients

250g rigatoni pasta
1 lemon
3 chorizo sausages, thinly sliced
2 zucchini, trimmed, thinly sliced diagonally
2 garlic cloves, crushed
1 cup (200g) semi-dried tomatoes
200g feta, coarsely crumbled
80g baby rocket

Method

Step 1 Cook the pasta in a large saucepan of salted boiling water following packet instructions until al dente. Drain well.
Step 2 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.
Step 3 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 cook, turning occasionally, for 2 minutes or until golden. 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.

Chorizo, zucchini and feta rigatoni

How to make Chorizo, zucchini and feta rigatoni

Ingredients

Method