Wholewheat penne with courgettes, fresh basil, spring onions and Feta cheese
A surprisingly fresh and light mix of flavours.
Lightness and aromas blend together in this pasta dish, which enhances the flavours of spices: from fresh basil to mustard seeds.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- 4 tbsp extra virgin olive oil (40 g)
- 1 tbsp sherry vinegar or balsamic vinegar
- 1 tbsp mustard seeds
- 1 tbsp honey
- 1 tbsp smoked paprika
- 1 clove of garlic
- 2 courgettes
- Sliced spring onion 40 g
- 6 fresh basil leaves
- Feta 200 g
Nutritional information
Per serving: 508 Kcal
Environmental Impact
Per serving:
589 grams CO2 equivalence - carbon footprint
552 litres - water footprint
This recipe’s environmental sustainability level is: Good.
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
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.
The Chef’s Advice
Mustard seeds have no smell or taste in their natural state: their taste is only released when they come into contact with a liquid. They are usually mixed with oil, vinegar or water, with the addition of other flavourings.
Nutritional Advice
This dish can be considered a main course, to be served with a side of vegetables.
Environmental Advice
Moderate the quantity of dairy products.
Fresh cheeses, like feta, have a lower environmental impact than mature cheeses, and when eaten in moderation, are part of a healthy and sustainable diet. Limit the amount of cheese in this recipe, using what you need to flavour the dish without overdoing it.
