Chorizo and Spinach Zoodle Pasta

Chorizo is one of our favorite kinds of sausages to keep on hand (second only to brats during football season). It’s flavorful, spicy, and works well in a variety of dishes. Our most common use is in chili. This Chorizo and Spinach Zoodle Pasta recipe is much simpler and puts the chorizo flavor front and center against a relatively blank canvas of zoodles. It’s an easy meal for any time of day—breakfast, brunch, lunch or dinner!

Ingredients
3 uncooked chorizo, chopped
4 C raw baby spinach
6 cloves garlic, pressed
2 zucchini, spiraled or julienned
6 Tbsp ghee, divided

Method

Melt 2 Tbsp of ghee over medium-high heat in a large, deep frying pan. Sear the chorizo on each side. Then, turn down the heat to medium and pan fry the sausages until cooked through (about 3 minutes). Remove and set aside.

Add the remaining 4 Tbsp of ghee to the pan. After it melts, add garlic, zoodles and spinach. Sauté until spinach is wilted, about 2-3 minutes.

Toss in the chorizo pieces and mix well. Remove from heat. Plate the pasta and pour the remaining butter sauce in the pan on top.

Chorizo and Spinach Zoodle Pasta Recipe [paleo, primal, gluten-free]

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Chorizo and Spinach Zoodle Pasta

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients
3 uncooked chorizo, chopped
4 C raw baby spinach
6 cloves garlic, pressed
2 zucchini, spiraled or julienned
6 Tbsp ghee, divided

Method

1. Melt 2 Tbsp of ghee over medium-high heat in a large, deep frying pan. Sear the chorizo on each side. Then, turn down the heat to medium and pan fry the sausages until cooked through (about 3 minutes). Remove and set aside.

2. Add the remaining 4 Tbsp of ghee to the pan. After it melts, add garlic, zoodles and spinach. Sauté until spinach is wilted, about 2-3 minutes.

3. Toss in the chorizo pieces and mix well. Remove from heat. Plate the pasta and pour the remaining butter sauce in the pan on top.

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