Mezze maniche pasta with broccoli and salted ricotta

Serves four

• Mezze maniche pasta 320 g
• Broccoli 600 g
• Salted ricotta cheese 40 g
• 1 clove of garlic
• 1 chilli
• 3 tbsp extra virgin olive oil (30 g)
• Salt to taste
  
  

Nutritional information
Per serving: 410 Kcal

Environmental Impact

Per serving: 
304 grams CO₂ equivalence - carbon footprint
343 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Separate the broccoli florets and cut the stems into discs. 

Toss the discs in a pan with the peeled and chopped garlic, the chilli and a little extra virgin olive oil. Stop the cooking process with a little water and set aside. 

In the meantime, boil the pasta in lightly salted boiling water. 

Two minutes before draining, add the broccoli florets to blanch them. 

Finish cooking and drain. Add to a pan and sprinkle with salted ricotta.

The Chef’s Advice

A rapid blanching of the broccoli florets keeps their attractive bright green colour intact.

Nutritional Advice

Dietary fibre is present in all plant-based foods and performs a range of functions which help to keep us healthy: regulates intestinal functioning, controls glucose levels and blood cholesterol, and makes us feel full.

Environmental Advice

Moderate the quantity of dairy products.

Salted ricotta keeps better than other fresh cheeses, so swapping it for cheeses that go off sooner helps to reduce food waste.