The sweetness of the courgettes pairs well with the salty cheese and aromatic freshness of the mint, making this a very tasty and sustainable dish.
Ingredients for 4 portions
- Paccheri pasta 320 g
- Medium sized courgettes 4
- Glass of vegetable broth 1 (200 ml)
- Glass of white wine One (200 ml)
- Fresh garlic cloves 2
- Grated Pecorino Romano sheep milk cheese 100 g
- Extra virgin olive oil 2 tbsp (20 g)
- Grated fresh mint leaves to taste
- Fine salt to taste
- Black pepper to taste
Peel the garlic cloves and sauté them in a little extra virgin olive oil in a non-stick pan.
Add the washed, topped and tailed, and julienned courgettes and cook them for a few minutes on a medium-high heat.
Pour in the white wine.
Add the vegetable broth and cook for a further ten minutes. Season to taste and set aside.
Cook the pasta in salted boiling water, drain and add it to the pan with the cooked courgettes, adding the sheep milk cheese and the mint leaves.
Leave to flavour and serve hot.
0.479kg CO2 equivalent i
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.