Rosemary Apricot Spaghettini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Apricots and Spanish chorizo sausage can provide elegance at less than $2 per person! 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 |
Directions:
1. 1. Bring a large pot of salted water to a boil.
2. 2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
3. 3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
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.
5. Per serving: 610 calories, 75 g carbohydrates, 19 g protein, 26 g fat, 25 mg cholesterol Nutritional analysis provided by Other
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