Caponata
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Penne with chorizo & broccoli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g penne
- small head of broccolibroken into small florets
- 200g cooking chorizodiced
- 2 garlic clovescrushed
- 1 tbsp fennel seed
- 200g low-fat cream cheesewith garlic & herbs
- parmesanand rocket leaves, to serve
Nutrition: per serving
- kcal541
- fat19g
- saturates8g
- carbs60g
- sugars7g
- fibre4g
- protein32g
- salt1.5glow
Method
step 1
Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
step 2
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.
step 3
Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.
