This is honestly your new favourite dinner!
Only 15 minutes from start to finish, one pot cooking (and therefore cleaning) and $1.35 per serve for 6 generous serves… You will be making this weekly!
My secret ingredient is adding stock to the water for a flavour punch, as the water boils down to the sauce it’s important to make sure you have as much delicious flavours in there as you can! If you like a little heat, chilli flakes are also a great way to add extra flavour.
INGREDIENTS:
250g Cherry Tomatoes, halved
1 Bunch Kale, chopped
1 Lemon, zested and juiced
1 Packet Spaghetti
3 Teaspoons Vegetable Stock Powder dissolved into 4 1/2 Cups Warm Water
2 Tablespoons Olive Oil
(optional) Chilli Flakes
Shaved Parmesan to serve
METHOD:
Pop everything except the shaved parmesan into your pot and bring to the boil. Once boiling stir regularly for 8-10 minutes until pasta is al dente and most of the liquid has evaporated. Serve immediately topped with shaved parmesan!
So simple and so tasty!
My fresh produce is from Marketbox (home delivered fruit & veg direct from local farmers and producers!) use CODE CSVP15 for $15.00 OFF!
