• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Summer Squash Pasta with Chorizo

    Spice up your summer lunch with fresh veggie filled Summer Squash Pasta with Chorizo. Fresh, bright and slightly sweet summer squash is paired with a slew of veggies including baby broccoli, onion, grape tomatoes and baby kale, and tossed with chorizo for a fresh summer treat that can’t be beat!


    Ingredients
    1
    teaspoon
    kosher salt plus extra to taste
    2
    cups
    dry rotini pasta
    2
    tablespoons
    Olive Oil
    1
    teaspoon
    crushed red pepper flakes
    4
    ounces
    smoked chorizo, sliced 1/8 inch thick
    1
    small yellow onion, sliced
    1
    cup
    packed baby kale
    1
    bunch baby broccoli
    2
    medium summer squashes, sliced 1/8-inch thick
    1
    cup
    grape tomatoes, sliced
    *
    freshly ground black pepper to taste
    Directions
    Fill a large pot of water and add 1 teaspoon salt. Bring to a rolling boil and add pasta. Cook pasta according to manufacturer’s directions. Drain and set aside.
    In a large sauté pan over medium-high heat add olive oil, red pepper flakes and smoked chorizo. Cook until chorizo begins to crisp on the edges.
    Top crisp chorizo with onion, kale, baby broccoli and and sliced squash. Cook until onion is translucent, broccoli is tender, kale has wilted and squash is tender. About 8 minutes.
    Add cooked rotini pasta and tomatoes. Toss until tomatoes and pasta are warmed through. Add salt and pepper to taste.

    The base number of servings for this recipe is 4
    OK

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