Name: Penne with chorizo & broccoli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400g penne; small head of broccoli broken into small florets; 200g cooking chorizo diced; 2 garlic cloves crushed; 1 tbsp fennel seed; 200g low-fat cream cheese with garlic & herbs; parmesan and rocket leaves, to serve

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Penne with chorizo & broccoli

Penne with chorizo & broccoli

Lucy Netherton

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.5 out of 5.55 ratingsRate

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Fuse Italian pasta with spicy, Spanish paprika sausage in this midweek supper with greens and cream cheese

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Ingredients

Nutrition

Units:

MetricUS

400g penne
small head of broccoli

broken into small florets
200g cooking chorizo

diced
2 garlic cloves

crushed
1 tbsp fennel seed
200g low-fat cream cheese

with garlic & herbs
parmesan

and rocket leaves, to serve

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Nutrition: per serving

kcal541
fat19g
saturates8g
carbs60g
sugars7g
fibre4g
protein32g
salt1.5g

low

Method

step 1

Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
step 2

Meanwhile, fry the chorizo in a large dry frying pan until it starts to turn golden and release its oils. Add the garlic and fennel seeds, and cook for 1 min more. When the penne is cooked, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.
step 3

Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.

Recipe from Good Food magazine, May 2013

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A star rating of 4.5 out of 5.55 ratings

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