Just 5 ingredients
When time is of the essence, simplicity comes into its own. Here’s proof that suppers can have just as much flavour when made from a few ingredients chosen with the utmost care
MIDWEEK MEALS
RECIPES AND FOOD STYLING KATY MCCLELLAND
Chorizo & ricotta penne
PHOTOGRAPHS STUART WEST STYLING MORAG FARQUHAR
SPEEDY PASTA DISH
WEEKNIGHT PROMISE
Your guarantee for every recipe in this feature: NO MORE THAN…
• 5 ingredients (excluding butter/oil and serving suggestions)
• 30 minutes hands-on time
• 650 calories per portion
• 10g saturated fat per portion
PLUS…
• No unnecessary added sugar
Chorizo and ricotta penne
Zesty lime and anchovy lamb steaks
SMARTER MEAT AND TWO VEG
SERVES 4. HANDS-ON TIME 20 MIN
• 300g penne pasta
• 200g cooking chorizo, sausages squeezed out of the skins (we used Unearthed, from Waitrose)
• 1 small bunch fresh basil
• 60g rocket
• 175g ricotta
• 2 tbsp olive oil
1 Cook the pasta according to the pack instructions. Drain, reserving a ladleful of the cooking liquid.
2 Meanwhile, heat a large frying pan over a medium-high heat. Cook the chorizo, breaking it up as you go, for about 5 minutes until golden. Reduce the heat to medium and cook for 5 minutes more.