Penne with chorizo & broccoli

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