Penne with chorizo & broc­coli

Easy Cook - - EVERYDAY CHORIZO -

Serves 4 Prep 5 mins Cook 20 mins

400g penne small head of broc­coli, bro­ken into

small flo­rets 200g cook­ing chorizo, diced 2 gar­lic cloves, crushed 1 tbsp fen­nel seeds 200g low-fat cream cheese with gar­lic

& herbs parme­san and rocket leaves, to serve 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.

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.

3 Serve in bowls, scat­tered with a few rocket leaves and some grated parme­san, if you like. PER SERV­ING 541 kcals, fat 19g, sat­u­rates 8g, carbs 60g, sug­ars 7g, fi­bre 4g, pro­tein 32g, salt 1.5g

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