Kale, tomato and lemon magic one-pot spaghetti

Ingredients:

Spaghetti or linguine400g

Cherry tomatoes400g

Unwaxed lemons (zest)2

Olive oil100ml

Sea salt2 heaped teaspoons

Kale or spinach400g bag

Parmesan cheese (vegetarian optional)to serve

Preparation Time:

15 minutes

Method:

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.