Spaghetti with lemon and crunchy vegetables
A fresh and citrusy pasta dish.
Fresh mint, lemon and summer veg are the stars of this simply yet delightful recipe.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Spaghetti – 320 g
- Courgette – 300 g
- Asparagus – 350 g
- Extra virgin olive oil – 2 tbsp (20 g)
- 2 garlic cloves
- Juice of 2 lemons (80 g)
- Fresh mint
- Salt and white pepper to taste
Nutritional information
Per serving: 369 Kcal
Environmental Impact
Per serving:
276 grams CO2 equivalence - carbon footprint
446 litres - water footprint
This recipe’s environmental sustainability level is: High.
To remain environmentally sustainable 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 proteins (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
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.
Mix the spaghetti with the garlic-infused oil, vegetables, lemon zest and a pinch of salt and white pepper.
The Chef’s Advice
Add more colour to the dish with mint leaves and a bit of lemon zest
Nutritional Advice
Fresh herbs like mint help to flavour a dish, thus reducing the need for salt.
Environmental Advice
Reduce your consumption of meat, especially red and processed meats.
Plant-based foods, such as grains and vegetables, have the lowest environmental impact. To eat sustainably, use animal-sourced products moderately, reserving the majority of your plate for plants.
