55g chorizo, diced (some chorizo comes with a thick skin in which case peel off)
400g courgette or zucchini, spiralized, grated or finely sliced
80g feta, crumbled
Lots of freshly ground black pepper
Either 400g cougetti/finely sliced courgette or 160g (or your preferred amount) of pasta
If you are serving the courgette, chorizo and feta with pasta then start cooking the pasta first.
Use a large frying pan with a lid and heat the oil. Add the onion and garlic, stir well and leave to sweat for 4 minutes with the lid on. The onions will take about 4 minutes to become silky and translucent.
Add in the thyme leaves and chorizo, stir well and cook for a further 4 minutes. Add in the 400grms of courgette (or 800g if using corgetti instead of pasta), stir again and cook with the lid on. Cook for a few minutes but the exact length of time will depend on the thickness of the courgette.
Once the courgette is tender, stir in the feta and ground black pepper. Let the feta melt a little and then serve.
Total weight 603g without the additional 400g courgetti or 160g pasta