Tested till perfect Chorizo and Asparagus Pasta
Chorizo and Asparagus Pasta
Photography by Jeff Coulson

Chorizo and Asparagus Pasta

A simple mix of olive oil, garlic, hot pepper flakes and oregano makes for a light, zesty - and speedy -springtime pasta sauce. Make sure to snap off and discard the woody ends of the asparagus stalks.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: June 2014

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings


  • 340 g 340grotini pasta
  • 1 bunch 1bunchasparagus, trimmed and cut in 1-1/2-inch (4 cm) lengths
  • 4 tsp 4tspolive oil
  • 3 3cloves garlic, sliced
  • Pinch Pincheach hot pepper flakes, and dried oregano
  • 170 g 170gdry-cured chorizo sausage, sliced
  • 1/4 cup 1/4cupgrated parmesan cheese
  • 1 tbsp 1tbsplemon juice
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In large pot of boiling, lightly salted water, cook pasta according to package directions, adding asparagus during last 3 minutes of cooking. Reserving 1/2 cup of the cooking liquid, drain.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook garlic, hot pepper flakes and oregano, stirring, until garlic is light golden, about 1 minute. Add chorizo; cook, stirring occasionally, until lightly browned, about 5 minutes.

Stir in pasta, asparagus and enough of the reserved cooking liquid to coat; stir in Parmesan cheese and lemon juice.

Nutritional Information per serving: about

cal 607 pro 27g total fat 25g sat. fat 8g
carb 69g dietary fibre 4g sugar 2g chol 43mg


sodium 139mg potassium 457mg


calcium 11 iron 29 vit A 9 vit C 12
folate 142
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