While some of you may still be waiting for Spring to arrive or be preparing for Autumn, in my neck of the woods, it is definitely Spring. I admit to waiting for a freeze to come along soon since that is the weather at the foot of the Sierras. But spring vegetables have definitely arrived at the supermarket and among them is on sale and tender stalks of asparagus. This is one of my very favorite vegetables so I try to catch it every time it’s on sale.
Chorizo Pasta with Spring Vegetables
This pasta dish uses asparagus and Swiss chard along with sweet peppers and spicy chorizo sausage, the Basque type, to make a celebration of the season. If you don’t like chorizo, you can substitute in another firm sausage.
As you can clearly see in the photo, I used rotini pasta when I made this before it came out that Dreamfield pasta isn’t lower in carbs. When I make this again using one of the vegetable options for pasta or making my own low carb pasta, then I will post a new photo on this page.
2 tsps Ginger-Garlic Paste
1/2 cup Onions, chopped
1/3 cup Sweet peppers, cut into strips
1 cup Swiss Chard, chopped
1 cup Asparagus, cut into pieces
2 links Chorizo, (Basque style)
1 tablespoon Better Than Bouillon, Chicken broth
1/2 cup Water
1/2 cup Heavy Cream
2 cups thinly sliced or shredded Zucchini or Spaghetti Squash
1/4 teaspoon Seasoning Salt
1 teaspoon thickener or Cornstarch
1 tablespoon Olive Oil or other oil
Cook the thin strips of zuchinni in boiling water until al dente, just about 5 minutes. Drain. If you’re using spaghetti squash, either cut it half and bake in face down on foil covered pan in a 400 degree (F) oven for about 30 minutes or put it face down on a microwavable plate and put it in the microwave for 5 to 8 minutes until the spaghetti strands are soft and separate easily. Discard seeds and separate strands into a bowl.
While pasta is cooking, peel the casing from the sausage. Slice into 1/4 to 1/3 inch pieces.
Heat oil in a large, deep skillet. Add garlic ginger paste and onions and sweat the onions. Add the peppers, asparagus and Swiss Chard along with a little water and continue to stir cook until the chard starts to wilt. Add the chorizo and 1/2 cup of water. Mix bouillon with another 1/2 cup of water and add to the skillet. Stir well and cook for a few minutes.
Mix thickener with enough water to make a paste and add to the skillet, stirring it in. Add the cream and seasoning salt. Stir it well, then add the drained squash and cook a few more minutes until sauce is thickened and to make sure everything is hot.
Serves 2 large portions or 4 half-sized portions (pictured).
With zucchini
Nutrition Info for 1/2 sized portion – double for full portion.
Calories: 212 Fat: 17.9 g Net Carbs: 7.0 g Protein: 9.5 g
With spaghetti squash
Nutrition Info for 1/2 sized portion – double for full portion.
Calories: 218.4 Fat: 18.1 g Net Carbs: 8.6 g Protein: 9.5 g
Posted on 3/27/2013