Kale, Tomato and Lemon One-Pot Spaghetti
Choosing organic doesn't have to be expensive or time-consuming.
This easy one-pot dish from Anna Jones can be prepared in just 20 minutes and can feed 4 people for around £7.00
Anna recommends trying some different kinds of pasta to break from your usual habits:
"Try corn, chickpea or buckwheat spaghetti – they are gluten-free, all have incredible individual favours and make a welcome change if pasta is a staple in your house."
The key to this recipe is to measure your water carefully and to use the right pan: you need a large shallow to sauté pan or a casserole large enough to fit the pasta lying down.
A large deep frying pan or wok would work well too.
Ingredients - Serves 4 generously
- 400g Tesco Organic spaghetti or linguine
- 400g Tesco Organic cherry tomatoes
- the zest of 2 large unwaxed Tesco Organic lemons
- 100ml olive oil
- 2 heaped teaspoons sea salt (if you are using fine-grain table salt, add a bit less)
- 1 × 400g bag of Tesco Organic kale or spinach
- Parmesan cheese (I use a vegetarian one) (optional)
- Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.
- Put the pasta into the pan. Quickly and roughly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add 1 litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
- Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
- Once almost all the water has evaporated, take the pan off the heat and tangle into four bowls. If you like, top with a little Parmesan.