Recipes
Spaghetti with broccoli and chorizo
The spicy oil that comes out of the chorizo adds depth of flavour to the broccoli and tomatoes in this easy pasta dish
The spicy oil that comes out of the chorizo adds depth of flavour to the broccoli and tomatoes in this easy pasta dish
(33 votes)
Cook: 20 Mins
Serves: 4
Price: £1.24 per serving
Nutritional Information
Each 331g serving contains
Energy
1592kj
381kcal
1592kj
381kcal
19%
Fat
15.6g
15.6g
Med
22%
22%
Saturates
5.0g
5.0g
Med
25%
25%
Sugars
3.3g
3.3g
Low
4%
4%
Salt
1.42g
1.42g
Med
24%
24%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
481kj/115kcal
Typical energy values per 100g:
481kj/115kcal
Ingredients
125g Extra Special Spicy Spanish Chorizo, sliced
250g pack tenderstem broccoli
1tsp Scratch Cook Chopped Garlic
125g cherry tomatoes, halved
500g pack fresh egg spaghetti
80g mild baby leaf salad
3 spring onions, sliced
1tbsp chopped flat-leaf parsley
Method
1
In a deep-sided frying pan, fry the chorizo on a medium heat for 5-6 mins until crisp. Add the broccoli, garlic and tomatoes and cook for 4-5 mins until the broccoli is tender.
2
Meanwhile, cook the spaghetti according to the pack instructions and drain, reserving 50ml of the pasta water.
3
Add the spaghetti and the reserved pasta water to the frying pan. Toss with the chorizo and veg mixture to coat.
4
Put the baby leaf salad in a serving bowl and top with the spring onions.
5
Divide the spaghetti between 4 plates, sprinkle with the parsley and season with black pepper. Serve with the salad.