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

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings

Ingredients

  • 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
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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

1

sodium 139mg potassium 457mg

%RDI:

calcium 11 iron 29 vit A 9 vit C 12
folate 142
All rights reserved. Transcontinental Media G.P. © 2014