Penne with broccoli, lemon & anchovies

The carbon calories of seafood vary dramatically, depending on the size of the animal and how it is caught. A good rule of thumb is the smaller fish, like the anchovies in this recipe, have a lower climate impact than the bigger fish, like salmon and tuna. This is because smaller fish can be caught more e ciently, saving fuel, resources, and energy. Carbon calories per serving = 1,411 (45% of your daily goal)

SERVES 2 PREP 10 mins COOK 17 mins EASY

170g wholemeal penne

1 leek, sliced

180g broccoli, cut into small lorets 2 tsp oil from the anchovy can, plus

15g anchovies, chopped

1 red pepper, deseeded, quartered

and sliced

½ tsp inely chopped rosemary

1 red chilli, deseeded and sliced 3 garlic cloves, sliced

½ lemon, zested and juiced

4 tbsp ricotta

2 tbsp sunlower seeds

Boil the pasta with the sliced leek for 7 mins, then add the broccoli and boil for 5 mins until everything is just tender.

2 Meanwhile, heat the oil from the anchovies and fry the red pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.

3 Drain the pasta and veg, (reserving a little water) then tip into the pan and add the lemon juice and zest, anchovies and ricotta. Toss well over the heat, using the pasta water to loosen. Toss through the sunflower seeds and serve.

GOOD TO KNOW low fat • low cal • folate • ibre • vit c • iron • 3 of 5-a-day

PER SERVING 493 kcals • fat 13g • saturates 3g • carbs 63g • sugars 7g • ibre 16g • protein 22g • salt 1.2g