A quick and flavorful one-pan pasta dish with a Tex-Mex twist.
Cook the pasta in boiling water until al dente, then drain and set aside.
Add a pinch of salt to the boiling water to enhance the pasta's flavor.
In a large skillet, cook the chorizo over medium heat until browned, breaking it into small pieces.
Use a wooden spoon to break the sausage into even pieces for consistent cooking.
Add the diced bell pepper and onion to the skillet and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the skillet.
Stir in the zucchini, diced tomatoes, corn, and green chilies. Bring to a boil, then reduce heat and simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Mix the cooked pasta into the skillet and sprinkle with shredded cheese. Cover and let the cheese melt before serving.
Covering the skillet helps the cheese melt evenly and quickly.
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