I was so inspired by this awesome recipe for spicy tomato chorizo pasta that I wanted to make my own! But Skinny Rules friendly of course, and today is my meatless day besides! Soyrizo is a great alternative to chorizo, with only 10 grams of fat per large serving. The taste and texture is very similar to real chorizo (a little softer though). I have had a giant zucchini from the garden on my counter for a week and several tomatoes that were just this side of mushy.
This sautee is quick, easy, healthy and super super yummy. It would be great over pasta, or with quinoa. I ate it plain and it filled me up just fine! The zucchini are crunchy, while the soyrizo and tomatoes create a creamy, spicy sauce to compliment it. I have left overs and I’m thinking of scrambling eggs with it for breakfast!
Zucchini, Tomato and Soyrizo Sautee
- 5 oz. Soyrizo
- 1 large zucchini, cubed into 1/4″ pieces
- 2 large or several small tomatoes, chopped or halved
- 1 tbsp minced garlic
- 1 tsp olive oil
- smoked paprika to taste
Drizzle olive oil in skillet and let it heat over medium high heat. Brown the garlic in the oil for about a minute, until fragrant. Add the soyrizo and sautee for a few minutes, until it gets a little crispy. Add tomatoes and zucchini, and continue to cook for another 5 minutes until zucchini are cooked but not soft. You want a nice, firm, crunch! Season with smoked paprika and salt and pepper if you want. Enjoy over pasta, with some crusty bread, or by itself for a light dinner!