Get home from work on a dark cold winter’s night and whip this One Pot Kale and Tomato Pasta dish up from nothing in just 10 minutes. You should definitely add this to your list of easy after work dinners.

Sometimes pasta can be the ultimate comfort food. There’s something so yummy and naughty about its silken texture. I rarely eat spaghetti so when I do, it’s absolutely amazing.

If you are gluten intolerant, then you can directly substitute buckwheat spaghetti in this dish and it tastes amazing. I use buckwheat pasta all the time and love the slightly nutty taste. The only problem with buckwheat is the grey brown colour that makes my kids laugh. But if it means I get to eat beautiful pasta dishes like this one then it’s buckwheat all the way.

This is a great ‘get home from work and get dinner on the table within 10 minutes’ kind of meal. I love that it all cooks in the one pan too. Saves on the washing up!

Thank you to Marialena (marialena93) for the lovely photo. Reproduced with permission.

One Pot Kale & Tomato Pasta

473 calories

Serves 2 • Ready in 10 minutes

160g spaghetti (510 cals)
200g cherry tomatoes, halved (40 cals)
Zest of 1 lemon (washed in hot soapy water to remove wax first)
Juice of ½ lemon (2 cals)
2 tbsp (30ml) extra virgin olive oil (246 cals)
1 heaped tsp sea salt
500ml boiling water
200g kale leaves, stalks removed and roughly torn (78 cals)
Large handful (20g) parsley, finely chopped (6 cals)
1 tbsp (15g) Parmesan, finely grated (63 cals)
Freshly ground black pepper

1 Use a large lidded shallow pan, wide enough to hold the spaghetti lying flat. Place the pasta, tomatoes, lemon zest, lemon juice, olive oil and salt in the pan. Pour over 500ml boiling water, put the lid on and bring to the boil.
2 A s soon as it is boiling, remove the lid and stir. Continue to boil, stirring every minute, for 6 minutes. Add the kale and cook for a further two minutes or until almost all of the water has evaporated.
3 Combine the parsley, Parmesan and black pepper in a small bowl.
4 Divide the pasta between two bowls and sprinkle the parsley and Parmesan mixture over.