Photo: Eaters Collective
spaghetti with chorizo and almonds
14 ingredients
openrecipes
I cooked dinner Wednesday night for the first time in over a week. I blame the . Oh, and also the , and since we’re pointing fingers, that is looking a little guilty too, isn’t it? And three-hour ? Busted as well.
Estimated Nutrition (whole recipe, rough)
1063
Calories
75g
Protein
47g
Fat
78g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups reduced-sodium chicken broth
- 1 1/2 cups water
- 1/2 cup dry white wine
- 1/2 teaspoon crumbled saffron threads
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 6 garlic cloves, thinly sliced
- 4 ounces Spanish chorizo (cured spiced pork sausage; not hot), cut into 1/2-inch pieces
- 2 tablespoons unsalted butter, cut into pieces
- 1 medium onion, finely chopped
- 12 ounces
- (dried coiled vermicelli noodles) or angel-hair pasta or thin spaghetti, broken into 2-inch lengths
- 1 (14- to 19-ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup sliced almonds with skins, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes