Quick Semi-Dried Tomato & Chorizo Fettuccine

Name: Quick Semi-Dried Tomato & Chorizo Fettuccine with Rocket & Parmesan Salad
Total time: 20 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet fettuccine; 1 tomato; 1 bag baby spinach leaves; 2 clove garlic; 1 packet mild chorizo; 1 packet light thickened cream; 1 sachet garlic & herb seasoning; 1 sachet chicken-style stock powder; 1 packet semi-dried tomatoes; 1 drizzle balsamic vinegar; 1 bag rocket leaves; 1 packet grated Parmesan cheese

with Rocket & Parmesan Salad

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Golden strands of fettuccine combine with tomato, cream and smokey chorizo to create an elegant meal fit for only the best. Add a sharp rocket and Parmesan salad for crunch and dinner is complete.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

fettuccine

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

tomato

1 bag

baby spinach leaves

2 clove

garlic

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

1 packet

light thickened cream

(Contains: Milk;)

1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder

1 packet

semi-dried tomatoes

(Contains: Sulphites;)

1 bag

rocket leaves

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)4337 kJ

Fat53.6 g

of which saturates23.6 g

Carbohydrate87.7 g

of which sugars15.9 g

Protein47.4 g

Sodium2525 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a large saucepan of salted water to the boil. • Roughly chop tomato. Grate zucchini. Finely chop garlic. Cut mild chorizo into 1cm half-moons. • Cook fettuccine in boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Return pasta to the saucepan.

• Meanwhile, heat a drizzle of olive oil in a large frying pan over a mediumhigh heat. • Cook chorizo, tossing, until golden, 4-5 minutes. Transfer to a plate, leaving the residual oil in the pan. • Return the frying pan to a medium-high heat. Cook tomato and zucchini, stirring occasionally, until slightly softened, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute.

• Add light thickened cream, garlic & herb seasoning and chicken stock powder to the frying pan. Cook, stirring for 1 minute. • Add cooked fettuccine and chorizo, semi-dried tomatoes and reserved pasta water to the sauce. Cook, tossing, until combined, 1 minute. Season with salt and pepper. • Combine a drizzle of balsamic vinegar and olive oil in a bowl. Season. Add rocket leaves and toss to coat. Top with 1/2 the grated Parmesan cheese.