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Recipe details
Andouille and Grana Padano rotini with zucchini
A quick skillet dish of rotini, zucchini, reheated Andouille, lemon juice, and aged grated Grana Padano. A quick dinner idea, ready in 30 minutes.
≈ 320 kcal/100 g · ≈ 591 kcal/serving
30 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Andouille link, chilled, cooked and smoked, pork, natural casing, coarse-ground85 g
Dry egg-durum rotini, smooth, no filling70 g
Aged Grana Padano, grated18 g
small zucchini, half-moons150 g
olive oil15 ml
garlic clove, minced1 pcs
crushed red pepper0.5 g
kosher salt1.5 g
black pepper0.5 g
lemon juice15 ml
Cookware and utensils
large pot
colander
12-inch skillet
tongs
wooden spoon
instant-read thermometer
Directions
01
Bring 1.5 quarts of salted water to a boil in a large pot.
Products
kosher salt — 1.5 g
Action
Boil water
Time
5 min
Temperature
High heat
02
Boil the dry rotini until just tender, following the package timing
Products
Dry egg-durum rotini, smooth, no filling — 70 g
Action
Cook pasta
Time
5 min
Temperature
Rolling boil
03
drain it in a colander
Products
Dry egg-durum rotini, smooth, no filling — 70 g
Action
Cook pasta
Time
5 min
Temperature
Rolling boil
04
Heat the olive oil in a 12-inch skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat oil
Time
1 min
Temperature
Medium-high heat / 400°F (205°C) pan surface
05
Sauté the zucchini until lightly browned and tender.
Products
small zucchini, half-moons — 150 g
Action
Sauté zucchini
Time
5 min
Temperature
Medium-high heat
06
Add the garlic and crushed red pepper, and stir for 30 seconds.
Products
garlic clove, minced — 1 pcs; crushed red pepper — 0.5 g
Action
Toast aromatics
Time
1 min
Temperature
Medium heat
07
Add the sliced Andouille and heat it until a thermometer inserted into the center reads 165°F (74°C).
Products
Andouille link, chilled, cooked and smoked, pork, natural casing, coarse-ground — 85 g
Action
Reheat sausage
Time
4 min
Temperature
Medium heat; 165°F (74°C) internal temperature / Средний огонь; внутренняя температура 74 °C
08
Toss in the drained rotini, lemon juice, black pepper, and Grana Padano.
Products
Dry egg-durum rotini, smooth, no filling — 70 g; lemon juice — 15 ml; black pepper — 0.5 g; Aged Grana Padano, grated — 18 g
Action
Toss stir-fry
Time
2 min
Temperature
Medium heat
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
