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.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
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
- Folate 142.0
- Calcium 11.0
- Vitamin A 9.0
- Vitamin C 12.0
