Penne with chorizo & broccoli
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Fuse Italian pasta with spicy, Spanish paprika sausage in this midweek supper with greens and cream cheese
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 541 | |
| fat | 19g | |
| saturates | 8g | |
| carbs | 60g | |
| sugars | 7g | |
| fibre | 4g | |
| protein | 32g | |
| low in | salt | 1.5g |
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
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.
Goes well with
Recipe from Good Food magazine, May 2013
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