Prep time: 10 mins Cook time: 10 mins Serves 4

Ingrediants:

  • 350g Bowtie Pasta (can use other pasta)
  • 2 tbsp olive oil
  • 250g dried chorizo, cut into 1cm pieces (can use other meat)
  • 2 medium (425g) red capsicums, diced
  • 1 medium brown onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 Chicken stock
  • 50g fresh ricotta cheese
  • 60g baby rocket

Steps:

  1. Bring a large saucepan of salted water to the boil. Cook pasta according to packet directions, stirring occasionally, or until al dente. Drain.
  2. Meanwhile, in a large non-stick frying pan over medium-high heat, heat oil for 1 min, or until hot. Add chorizo and cook for 2 mins, or until it begins to brown. Reduce heat to medium. Add capsicum and onion and cook for 5 mins, or until onions are translucent and tender. Stir in garlic and cook for 2 mins,until fragrant and tender. Stir in lemon zest and juice.
  3. Add drained pasta, stock, ricotta and rocket. Toss until well combined, season with salt and pepper to taste. Serve warm.