Penne pasta with chard and ricotta
Preparation time: Between 30 and 60 Minuti
Nutritional information: 447 kcal / per serving
Course: First course
Seasonal dish: Winter
Enviromental Impact: Low (0.311kg CO2 eq)
The sweetness of chard pairs nicely with delicate, creamy ricotta.
Ingredients for 4 portions
- Semolina pasta 320 g
- Chard 200 g
- Ricotta cheese 100 g
- Garlic (in its skin) 1 clove
- Extra virgin olive oil 2 tbsp (20 g)
- Sheep's milk cheese 40 g
Preparation
Clean and carefully wash the chard.
Boil it in four litres of salted water until cooked (about 10 minutes).
Squeeze out the water and finely chop.
Toss the chard in a pan with oil, a clove of garlic in its skin and chilli to taste (optional).
Keep the cooking water and cook the pasta in it.
Then add the ricotta to the frying pan with the tossed chard. Add a little pasta cooking water to make a creamy sauce.
When the pasta is cooked, add it to the chard and toss them together for a few minutes.
Enviromental Impact
Low
Details
Per serving:
0.311kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.