Chorizo and Asparagus Pasta

Chorizo and Asparagus Pasta image Author: Canadian Living Credits: Chorizo and Asparagus Pasta image

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.

  • Portion size 4 servings

Ingredients

  • 340 g rotini pasta
  • 1 bunch asparagus trimmed and cut in 1-1/2-inch (4 cm) lengths
  • 4 teaspoons olive oil
  • 3 cloves garlic sliced
  • pinch each hot pepper flakes and dried oregano
  • 170 g dry-cured chorizo sausages sliced
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon lemon juice

Method

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 facts per serving: about

  • Fibre 4 g
  • Sodium 139 mg
  • Sugars 2 g
  • Protein 27 g
  • Calories 607.0
  • Total fat 25 g
  • Cholesterol 43 mg
  • Saturated fat 8 g
  • Total carbohydrate 69 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 142.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chorizo and Asparagus Pasta

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