CHERRY TOMATO AND CHORIZO SPAGHETTI

CHERRY TOMATO AND CHORIZO SPAGHETTI

Serves 4

Marginally over 3 Syns per serving, if using the Feta as part of a HEX. (45g reduced-fat Feta = 1 HEX). If you want to count the Feta as Syns, 75g reduced-fat Feta = 6 Syns.

325g wholewheat spaghetti
200g fine green beans, trimmed
75g chorizo, finely sliced - 4.5 Syns
400g tin of cherry tomatoes, drained (or roast your own)
16 olives - 2 Syns
75g reduced-fat Feta, crumbled
Zest and juice of one small lemon
1 tbsp. olive oil - 6 Syns

Cook the pasta according to pack instructions, drain in a colander and return to the pan with 2 tbsp. of the cooking water.
Meanwhile, blanch the green beans in a pan of boiling water for 2-3 minutes, then drain in a colander and refresh under cold running water.
Heat a frying pan and fry the chorizo until crisp.
Add the tinned (or roasted) tomatoes and heat through.
Remove with a slotted spoon and add to the pan with the spaghetti.
Add in the green beans, olives and most of the Feta and the lemon zest.
Whisk the lemon juice with ground black pepper to taste in a small bowl, then drizzle in the oil, whisking.
Toss the spaghetti with the dressing, then top with the remaining Feta.