Protein Swap | Speedy Chorizo & Cherry Tomato Radiatore
with Leafy Greens & Peas
Cooking time
10 minutes
Servings
4
Calories
660 /serving
Snuggle up with a fast pasta fix on a cool spring evening. These intricate squiggles, designed to resemble old-style radiators, will fascinate the kids. Drop in chorizo and veggies galore, from tomatoes to leafy greens to peas, under a dusting of Grana Padano.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 280g Cherry tomatoes
- 180g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 15ml Minced garlic
- 150g Green peas
- 340g Radiatore
- 25g Grana Padano (contains rennet)
- 15g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Eggs • Milk • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
25 g
Saturated Fat
8 g
Sodium
540 mg
Total Carb
76 g
Sugars
6 g
Protein
37 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Cook the sausage meat & tomatoes
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the sausage meat* and tomatoes. Cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through and the tomatoes begin to burst; season with the spices and S&P.
Make the sauce & combine the pasta
- To the pan, add the spinach, pasta, peas, ⅓ of the reserved cooking water and S&P; bring to a boil.
- Cook, scraping up any browned bits, 30 sec. to 1 min., until the spinach has wilted.
- Reduce to a simmer and cook, stirring occasionally, 2 to 3 min., until combined.
- 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 cheese. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
