Rosemary Apricot Spaghettini

Name: Rosemary Apricot Spaghettini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dried apricots, slivered; 118 milliliters dry chorizo, diced; 118 milliliters chopped flat-leaf parsley; 1 Tbsp chopped fresh rosemary; 4 cloves garlic, thinly slivered; 59 milliliters extra-virgin olive oil; 340 grams dry spaghettini pasta; 4 servings Salt and freshly ground black pepper; 118 milliliters chicken or vegetable broth

Rosemary Apricot Spaghettini might be just the main course you are searching for. Watching your figure? This dairy free recipe has 612 calories, 19g of protein, and 26g of fat per serving. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have garlic, apricots, olive oil, and a few other ingredients on hand, you can make it. To use up the dried apricots you could follow this main course with the The ultimate makeover: Bread & butter pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring a large pot of saltedwater to a boil.

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Pot

When the water boils, addpasta and cook until just tender,about 8 minutes; drain.

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Water

Place in a serving bowl.

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Bowl

Meanwhile, heat the oil overmedium heat in a large skillet;add garlic. Cook, swirling thepan until garlic is just golden.

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Garlic

Cooking Oil

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Frying Pan

Add the broth, rosemary,apricots, and chorizo to garlicin skillet; cook through for 3minutes, then season with saltand pepper. Toss with pasta,sprinkle with parsley, and serveimmediately.

Ingredients you will need

Apricot