Spaghetti with lemon and crunchy vegetables
Preparation time: Between 30 and 60 Minuti
Nutritional information: 369 kcal / per serving
Course: First course, Second course
Seasonal dish: Spring
Enviromental Impact: Low (0.276kg CO2 eq)
Fresh mint, lemon and summer veg are the stars of this simply yet delightful recipe.
Ingredients for 4 portions
- Spaghetti 320 g
- Courgette 300 g
- Asparagus 350 g
- Extra virgin olive oil 2 tbsp (20 g)
- Garlic cloves 2
- Juice of 2 lemons (80 g)
- Fresh mint to taste
- Salt to taste
- White pepper to taste
Preparation
Mix the extra virgin olive oil, the lemon juice and the mint leaves. Add peeled garlic.
Julienne the asparagus and courgette.
Cook the spaghetti according to the instructions and leave it to cool in a bowl with a little olive oil.
In the meantime, toss the asparagus and courgette in a frying pan on high heat for a few minutes until crunchy.
Enviromental Impact
Low
Details
Per serving:
0.276kg 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.