Chorizo and Meyer Lemon Pasta

Serves 4-6

Ingredients:

1 lbs pasta of your choosing

Stick of chorizo

1 cup sliced cherry tomatoes

1 Meyer lemon and zest

1 cup chopped fresh spinach

1 Tbsp capers

2 clove garlic (I was out of garlic so I used chopped in oil)

1/2 cup heavy cream

24 Spices and Herbs seasonings from Bragg’s

S&P

Parmesan and parsley for garnish

Directions:

Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package instructions.

While the pasta cooks, heat a large skillet over medium heat and cook the chorizo until browned and the fat has rendered, breaking it apart as it cooks.

Add the tomatoes to the skillet and cook for 3–4 minutes, allowing them to soften and release their flavor into the sauce.

Add the remaining ingredients and stir until everything is well combined.

When the pasta is almost finished cooking, reserve a small amount of pasta water, then drain the pasta.

Add the pasta directly to the skillet with the sauce and toss until the noodles are evenly coated and the sauce has thickened, adding a splash of reserved pasta water if needed to reach the desired consistency.

Taste and adjust seasoning as needed.

Plate the pasta and finish with freshly grated Parmesan cheese and chopped parsley, if desired.

Serve immediately and enjoy.

Chef Scout Recon Tip: The final step of a great pasta dish happens in the pan. Tossing the pasta with the sauce allows the starch from the noodles to bind everything together, creating a smoother, more cohesive dish than simply pouring sauce over cooked pasta.