Penne With Chorizo & Broccoli
This delicious penne pasta dish is bursting with flavor and texture. Cooking the penne together with broccoli adds a delightful touch of green to the plate. The savory cooking chorizo complements the dish perfectly, enhanced by the aromatic garlic and fennel seeds. The creamy sauce made with low-fat cream cheese brings everything together, creating a velvety coating for the pasta. Topped with Parmesan and rocket leaves, this recipe is both satisfying and visually appealing.
— Constant Cookbook
Ingredients
- 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
Instructions
- Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
- 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.
- Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 541 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 1.5 milligram of sodium
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