Protein Boost | Quick Chorizo & Tomato Butter Mafaldine
with Heirloom Zucchini, Almonds & Parmigiano
Cooking time
15 minutes
Servings
2/4
Calories
990 /serving
Fifteen minutes of fun and flavour! This cheerful supper is so easy to put together, it’s hard to believe the results are so layered with tastes and textures. From toasted almonds to gently crushed cherry tomatoes, these pasta ribbons are in for a real treat.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 1 Heirloom zucchini
- 280g Cherry tomatoes
- 15ml Minced garlic
- 14g Parsley
- 30ml Vegetable demi-glace
- 25g Almonds
- 225g Mafalda
- 25g Parmigiano Reggiano (contains rennet)
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Milk • Mustard • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
50 g
Saturated Fat
18 g
Sodium
880 mg
Total Carb
99 g
Sugars
9 g
Protein
43 g
Fibre
8 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 8 to 10 min., until al dente.
Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the sauce
- Meanwhile, medium-dice the zucchini.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the almonds and toast, stirring occasionally, 1 to 2 min., until beginning to brown.
- Add the zucchini, garlic, tomatoes and S&P.
- Sauté, slightly crushing the tomatoes, 3 to 4 min., until beginning to soften.
Finish the sauce & combine the pasta
- Finely chop the parsley leaves and stems.
- To the pan, add the demi-glace, 2 tbsp butter (double for 4 portions), ½ the reserved cooking water, the spices and S&P.
- Cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add the pasta, ½ the cheese and ½ the parsley.
- Cook, stirring often, 30 sec. to 1 min., until combined and warmed through.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining parsley and cheese. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
