Ingredients for 4 portions
- Spaghetti 320 g
- Courgette 100 g
- Spinach 100 g
- Agretti (or Samphire) 80 g
- Lemon 1
- Extra virgin olive oil 4 tbsp
- Garlic 2 cloves
- Radish to taste
- Salt to taste
- White pepper to taste
Preparation
Peel the garlic and put it in the extra virgin olive oil to flavor.
Carefully clean the agretti, rinsing them in running water and removing the roots and any darker strands. If using samphire, make sure you’ve cleaned them and they’re trimmed.
Wash the spinach and courgette and julienne the courgette.
Blanch the agretti (or samphire), courgette and spinach, plunging them separately into boiling salted water for a few seconds. Make sure they remain crunchy.
Then cool them in water and ice cubes.
Cook the spaghetti in the vegetable cooking water, drain them and leave to cool.
Mix the vegetables into the spaghetti, adding a few slices of very finely sliced radish, the garlic-flavored extra virgin olive oil, the grated lemon zest and the lemon juice.
If necessary, add salt to taste and a sprinkle of white pepper.
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.