Name: Smoky Chorizo and Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chickpea pasta; 4 oz Lean ground pork chorizo; 0.5 cup Roasted red peppers; 0.25 cup Plain non-fat Greek yogurt; 1 cup Fresh baby spinach; 1 tbsp Grated parmesan cheese; 1 clove Garlic; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Smoky Chorizo and Roasted Red Pepper Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Chorizo and Roasted Red Pepper Pasta

Sautéed lean chorizo and roasted red peppers tossed with chickpea pasta in a velvety, smoky cream sauce for a deeply satisfying and vibrant meal.

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NUTRITION

Protein

45.4g

Fat

11.1g

Carbs

46.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea pasta

4 oz Lean ground pork chorizo

0.5 cup Roasted red peppers

0.25 cup Plain non-fat Greek yogurt

1 cup Fresh baby spinach

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 0.25 cup of the pasta water before draining.
2
In a large skillet over medium heat, cook the lean ground chorizo until browned and cooked through, breaking it up with a spatula.
3
Add the minced garlic and sliced roasted red peppers to the skillet, sautéing for 2 minutes until fragrant.
4
Stir in the fresh baby spinach and cook until just wilted.
5
Reduce the heat to low and stir in the Greek yogurt, smoked paprika, sea salt, and black pepper until a smooth sauce forms.
6
Add the cooked pasta and reserved pasta water to the skillet, tossing everything together until the noodles are well coated.
7
Serve immediately topped with a sprinkle of grated parmesan cheese.