Photo by Megan Myers
Yield: 4 servings
- 1/2 pound dry pasta, such as bowtie
- 1 T. olive oil
- 5 ounces Spanish-style chorizo, sliced
- 1 pound zucchini
- 1/2 cup chopped pecans
- 2 ounces grated Manchego cheese
Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water, and set aside.
In large sauté pan with straight sides over medium heat, heat olive oil. Add chorizo and cook 5 minutes.
Slice zucchini into 1/4-inch-thick rounds and add to chorizo. Sauté about 5 minutes, until zucchini starts to brown but does not get mushy. Stir in pecans.
Pour reserved pasta water into pan and scrape up any browned bits. Add pasta and stir to combine. Stir in grated cheese.
Serve with additional olive oil for drizzling and Manchego shavings if desired.