Ingredients

How to make it

  • Remove casing from chorizo if present. Crumble it then brown the chorizo with garlic in a 4-qt Dutch oven. Drain off the fat.
  • Glug in the broth and salsa into the Dutch oven. Add the chipotle pepper, oregano, and cumin too and stir it up. Bring it to a boil then reduce the heat and let it simmer covered for 15 minutes.
  • Stir in the pasta and zucchini and let it simmer for another two or three minutes (stirring occasionally) until the pasta is tender but still firm.
  • Remove the Dutch oven from heat and stir in 1/3 cup of the mozzarella cheese and cilantro.
  • Transfer to a warm serving dish. Sprinkle on the last of the cheese and garnish with that sprig of cilantro.
  • (620 cal, 36 g fat, 82 mg chol, 2129 mg sodium, 43g carbs, 3 g fiber, 30 g pro)

Reviews & Comments 2

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    " It was excellent "
    choclytcandy ate it and said...
    This sounds great. Post more recipes when you have time. ^5
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  • 22566 5 years ago
    Prepared this Sunday to some very pleased palates.

    Thank-you

    Kind Regards
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