| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ready stead, Emp | 1 | servings | |
INGREDIENTS
| 250 | g | Pappadelle pasta |
| Garlic clove; crushed | ||
| 1 | sm | Chorizo sausage; sliced |
| 1 | Red pepper; deseeded and diced | |
| 1 | sm | Aubergine; cut in half |
| ; lengthways and | ||
| ; slice | ||
| 1 | Courgette; cut into long | |
| ; strips | ||
| 2 | tb | Olive oil |
| 1 | tb | Fresh chopped parsley |
| 1 | tb | Fresh chopped chives |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1 Cook the pappadelle in boiling salted water until al dente. Drain well. Heat a frying pan and cook the garlic until beginning to soften. Add the Chorizo and fry for a further 3-4 minutes. 2 Heat a griddle. In a large bowl toss the vegetables in the olive oil, ensuring that they are evenly coated. 3 Place the vegetables on the griddle in batches, cooking them until they are nicely marked. 4 Toss the pasta, griddled vegetables, Chorizo, garlic and herbs together and serve immediately. Converted by MC_Buster. Per serving: 298 Calories (kcal); 27g Total Fat; (78% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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