Mediterranean Pasta with Medjool Dates
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1 spanish onion
1 bell pepper, green
1 bell pepper, yellow
1 Spanish chorizo.
½ cup sundried tomatoes in olive oil
½ cup black olives
1 cup Rotinni pasta
1 medium zuchinni
½ cup Sliced Medjool Dates
Boil wáter in a large pot dice every vegetable into cubes and sautee in a medium heat in the following order. Onion, Carrots, Zuchinni, Bell Peppers, until softened.
Cook the chorizo until crunchy and duce into cubes, add it to the cooked veggies along with the Medjool Dates.
Cook the pasta al dente.
In a large pan, add a few spoonfuls of the rendered chorizo fat, one cup veggies and one cup of pasta, keeping that ratio. Cook them together for a few minutes and serve
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