Pasta with Chorizo, Zucchini, and Tomatoes

I don't know how I came across this recipe and I don't know why it stuck out to me so much. Maybe bc it had the word chorizo in it and I know Stan loves the stuff and I liked that it had lots of veggies. I can't quite remember. Anyhow, I made it. It is really good. At the time I didn't think, "This is over the moon good!", but for some reason ever since I have made it I have been craving it. Granted I am preggo and I get cravings, but I really liked this. The sausage wasn't too heavy, and the tomatoes and zucchini made it more refreshing. I think it was just a good combination of textures and flavor, and wasn't weighed down with a heavy sauce. I'll be making this one again. Oh, and it's super easy. - Stan can't decide whether he liked this or the burgers more this week. So, if you're going to cook for a man, go with this meal. It is about 100 times easier. And leftovers......oh, I love past leftovers. He took some to work the next day.

Ingredients:

* 1 pound (450 g) pasta ,cooked ( Kirsten used rigatoni)

* 1 pound (450 g) organic spicy chorizo
* 1 cup cherry tomatoes, halved
* 2 cup zucchinis, quartered and cut in small pieces
* olive oil
* salt and pepper
* 1/2 cup freshly grated Parmesan

* extra Parmesan for topping

Directions:

Brown chorizo in a larger pan over medium-high heat. Transfer to a plate and set aside. Place zucchini into the pan and fry on medium heat until the edges turn slightly brown. Add the cooked pasta, chorizo, Parmesan and tomatoes. Stir well and cook until the dish is hot. May you need to add a little bit more oil. Season with salt and pepper. You may also add some red pepper flakes for extra spice. Place pasta dish on individual plates and sprinkle with more Parmesan.