Vital Veg, organic farm, kales

Kale, tomato and lemon magic one-pot spaghetti

400g spaghetti or linguine
400g cherry tomatoes, roughly chopped in half
Zest of 2 large unwaxed lemons
100ml olive oil
2 heaped tsp sea salt
1 × 400g bag of kale or spinach, tough stalks removed and leaves roughly torn
Parmesan cheese (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, add the tomatoes, the lemon zest and the oil and salt. 
Add one 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 six minutes, 
using a pair of tongs to turn the pasta every 30 seconds or so, as it cooks.
Once the pasta has had six minutes, add the kale and continue to cook for a further two minutes. 
Once almost all the water has evaporated, take the pan off the heat and divide into four bowls. 
Top with a little parmesan to serve.