Kale, tomato and lemon zest one-pot spaghetti

Description: This pasta is a complete revelation. The sauce is made from the pasta water and tomatoes and the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta. Pasta and gluten have had a bad write-up. Recently, though, they have come on in leaps and bounds and I opt for interesting pastas as often as I do the traditional kind. Try corn, chickpea or buckwheat spaghetti – they all have incredible individual flavours 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 shallow sauté pan or a casserole large enough to fit the pasta lying down, but not too deep.