Rosemary Apricot SpaghettiniAdrian Mueller
Apricots and Spanish chorizo sausage can provide elegance at less than $2 per person!
Recipe information
Yield
Makes 4 servings
Ingredients
12 ounces dry spaghettini pasta
1/4 cup extra-virgin olive oil
4 cloves of garlic, thinly slivered
1/2 cup chicken or vegetable broth
1 tablespoon chopped fresh rosemary
1/2 cup dried apricots, slivered
1/2 cup dry chorizo, diced
Salt and freshly ground black pepper
1/2 cup chopped flat-leaf parsley
Preparation
Step 1
1. Bring a large pot of salted water to a boil.
Step 2
2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
Step 3
3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
Step 4
4. Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.
Nutrition Per Serving
Per serving: 610 calories
75 g carbohydrates
19 g protein
26 g fat
25 mg cholesterol
#### Nutritional analysis provided by Other
