Penne with chorizo & broccoli

1 of 5-a-day 10-30 minutes 4 servings 600 kcal or less budget folate fusion cuisine mains midweek meals pasta pasta tubes quick spanish sausage vitamin c

N/A

Source

Ingredients

400g penne

small head of broccoli , broken into small florets

200g cooking chorizo , diced

2 garlic cloves , crushed

1 tbsp fennel seed

200g low-fat cream cheese with garlic & herbs

parmesan and rocket leaves, to serve

Method

Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.

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.

Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.