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Gluten-free Zucchini, Pea, and Chorizo Pasta

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 30 min
  • $$
Gatheredtable
adapted from Donna Hay

Ingredients

  • 2 chorizo links, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 zucchini, shredded
  • 1 pound of gluten-free penne
  • 1 1/2 cups frozen peas, thawed and crushed
  • 4 tablespoons extra virgin olive oil, divided
  • 1 lemon, grated and juiced
  • 3/4 cup parmesan cheese, plus extra, to serve

Directions

Prep: 1. Boil water for pasta. 2. Slice chorizo links and garlic. Shred zucchini. 3. Thaw and crush frozen peas. 4. Zest and juice lemon. Shred cheese. Make: 1. Cook the pasta for 8-10 min. or until al dente. Drain when done. 2. Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the chorizo and cook for 4-5 min. or until crisp and golden. 3. Add garlic and cook for 1 minute more. Remove from pan and set aside. 4. Add zucchini, peas, chorizo and garlic, 1 tablespoon lemon zest, 1/4 cup lemon juice, parmesan, 2 tablespoons oil, salt and pepper to bowl with pasta and toss to combine.

Goes great with these recipes

Simple Italian Veggies
Simple Arugula Salad with Avocado
Simple Green Salad

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