Wholewheat penne with courgettes, fresh basil, spring onions and Feta cheese

Wholewheat penne with courgettes, fresh basil, spring onions and Feta cheese

Preparation time:

Less than 30 Minuti

Nutritional information:

508kcal / per serving


First course


Seasonal dish:


Enviromental Impact:

Moderate (0.589kg CO2 eq) i

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



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



Per serving:

0.589kg CO2 equivalent i

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.