When I’m hungry, I’m hungry and the ravenous beast that is my stomach must be appeased. This deliciously meaty–yet healthy–pasta dish really did the trick for us last night.

Pasta with olive oil, garlic and broccoli is a classic combination and while chorizo is decidedly untraditional, it works extremely well. I suppose you could chop some mortadellainto chunks and fry that off, but I always have chorizo lying around.

With a little chopping and weighing in advance this dish will come together very quickly–I threw this together in about 15 minutes while Dave was putting Lucas to bed. I took the lazy route and resorted to using frozen broccoli which came in rather large florets; based on how the dish ate, I’d really recommend cutting the broccoli into small florets. Not only does it make the dish easier to eat, you’ll also get a more even distribution of flavours..

The crispy chorizo made an excellent contrast to the tender broccoli, which soaked up oodles of meaty, spicy and garlicky juices. All in all, very satisfying.

Pasta Pronto!

Non-dieters, splash out a bit more on the oil and add lashings of grated parmesan on top!

Serves 2
WW (UK) points: 9 per serving

200g dried pasta (I used fusilli)
head of broccoli, cut into florets
1 tsp chilli oil (or olive oil if you don’t fancy it too spicy)
100g chorizo, cubed
2 cloves garlic, sliced
20g parmesan cheese, grated
salt and pepper

Cook pasta as directed on the packet. While pasta is cooking, steam the broccoli over the pasta for 5 minutes. (If you have one of those metal steamer baskets then that’s great, otherwise use a colander and the pan lid.)

At the same time gently fry the chorizo and garlic together. Once broccoli is steamed tip it into the frying pan and muddle it about so that it absorbs the flavours and juices.

Drain pasta and toss with the chorizo/broccoli mixture. Add the parmesan, toss and check seasoning.