Wholewheat penne with courgettes, fresh basil, spring onions and Feta cheese
Preparation time: Less than 30 Minuti
Nutritional information: 508 kcal / per serving
Course: First course
Seasonal dish: Summer
Enviromental Impact: Moderate (0.589kg CO2 eq)
Lightness and aromas blend together in this pasta dish, which enhances the flavours of spices: from fresh basil to mustard seeds.
Ingredients for 4 portions
- Extra virgin olive oil 4 tbsp (40 g)
- Sherry vinegar or balsamic vinegar 1 tbsp
- Mustard seeds 1 tbsp
- Honey 1 tbsp
- Smoked paprika 1 tbsp
- Garlic 1 clove
- Courgettes 2
- Sliced spring onion 40 g
- Fresh basil 6 leaves
- Feta 200 g
Preparation
Bring the water, lightly salted, to the boil and cook the pasta. Drain, add a drizzle of extra virgin olive oil and let it cool on a tray.
In the meantime, sauté the diced courgettes in a non-stick pan on a high heat with the spring onion, a clove of garlic and a drizzle of oil. Season with salt and pepper and keep aside.
Dice the Feta cheese.
Put the vinegar, mustard, honey and paprika in a bowl. Pour in the remaining oil and mix with a whisk to obtain a smooth mixture.
Season the pasta, adding the courgettes, Feta cheese, basil leaves and the sauce. Let it rest for half an hour and serve.
Enviromental Impact
Moderate
Details
Per serving:
0.589kg 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.