Tricolor pasta with soy chorizo, zuchini, & baby heirloom tomato
Happy summer! Apparently, I survived my first year of medical school and didn’t fail any of my classes, yippee. However, it’s been two months since my last recipe post so there should be some sort of explanation:
THIS HAPPENED. Meet Colt, the golden retriever puppy who is too smart for his own good.
I was thinking to myself that having a puppy in tow must be similar to how new mothers or quite frankly, medical residents/3rd years on surgery rotation must feel: incessantly putting the needs of others before yourself, therefore always feeling some mixture or all of the following feelings of exhaustion, hunger, needing to pee, general disconnect from real life, etc. Not that I’ve ever been a mother, a 3rd year on surgery rotation, or a resident… so I can only imagine?
THEREFORE not much in the way of having time to write recipes, let alone cook properly, has occurred in the last two months. Now that it is summer and I am easing into a more regular schedule of summer research, it’s time to get back into the swing of things. Colt may still get to eat his meals more regularly and bountifully than I do, but hey, here is a start.
Clockwise from top left: Vegetable radiatore, mini heirloom tomatoes, soy chorizo, garlic, zucchini squash
Everyone knows about my continuing romantic relationship with a trader named Joe, and sometimes named Jose, Joe-San, Giotto, etc. So I will be starting a series of recipes that can be made entirely from ingredients that can be purchased at TJ’s, my favorite one stop shop of inexpensive, easy-to-make, fairly brainless, but deliciously wholesome meals. No one wants to have to go to three different grocery stores, Sur La Table, a hardware store, and maybe even a mushroom farm to obtain the ingredients for a recipe. Well, most people wouldn’t, I guess. So having a TJ’s one-stop-shop-for-all-your-needs-and-more for busy/lazy is kind of awesome. This recipe calls for 5 simple ingredients plus a bit of olive oil and everything was purchased at TJ’s. Suhhweeet!
[INGREDIENTS – PRICE BREAKDOWN]
- Organic vegetable radiatore pasta: $1.99
- Baby heirloom tomatoes: $3.49
- Vegetarian soy chorizo: $1.99
- Zucchini squash: $1.99
Assuming you already have garlic and olive oil from your pantry, this dish comes out to be less than $10 ($9.46) for FOUR servings. That’s $2.37 per meal! Plus, you’re not using the entire package of tomatoes and all the squash, which you can save for another meal. Even sweeter.
1. Ingredients, chopped 2. Garlic and soy chorizo, sauteed
I’ve been asked on several occasions to feature more vegetarian-friendly recipes. I’m a meat eater through and through, so I promise these recipes won’t feel like they’re lacking at all in being savory and satisfying. TJ’s has an excellent line of soy/vegetarian “meats” and this recipe features one of my favorites: their soy chorizo, while not having quite the same meaty texture as real Spanish porky spicy chorizo, is quite a suitable substitute. It’s smoky and spicy in its own right and is less oily than real sausage without sacrificing on taste. You won’t even feel like you’re missing out on meat in this dish, I promise.
[MEAL PREP TIP]
This dish heats up very well in the microwave – since this recipe makes 4 servings, you could easily make this ahead of time for easy microwaveable meals throughout the week. Divide the pasta into tupperware containers and top with the chorizo/zucchini/tomato mixture. You could also store a serving in tupperware in the freezer to have on hand for a busy day in the future.
For handy printable recipe, click HERE
Tricolor Pasta with Soy Chorizo, Zucchini, & Baby Heirloom Tomato (recipe)
Prep time: 5 min
Cook time: 15 min
- 12oz pasta of choice (e.g. vegetable radiatore from Trader Joe’s)
- 3 cloves garlic, minced
- 12oz package soy chorizo
- 2 medium zucchinis
- 1 cup baby heirloom tomatoes, sliced in half (or grape tomatoes, cherry tomatoes, etc)
- ¼ cup water
- ½ tbsp olive oil, plus extra to drizzle
- Freshly ground black pepper
- Bring a large salted pot of water to boil while prepping other ingredients. When water comes to a boil, cook pasta (al dente) according to package instructions. Drain pasta, drizzle with olive oil, and stir in some freshly ground black pepper.
- Chop zucchini into 1 inch cubes. Slice baby heirloom tomatoes in half. Finely mince garlic.
- Remove soy chorizo from casing and set aside.
- Heat ½ tbsp olive oil in a non-stick pan. Add garlic and sauté on high heat until sizzling, being careful not to burn garlic
- Add soy chorizo to the pan and stir-fry with the garlic for 1 minute on high heat, stirring frequently
- Add zucchini and tomatoes to pan and add ¼ cup water. Reduce to medium heat, cover with lid, and simmer for 3-4 minutes, stirring occasionally. Dish is ready when zucchini is slightly translucent.
- Top pasta with desired amount of zucchini-chorizo-tomato mix and serve immediately.