Spaghetti With Kale, Butter Beans & Lemon Ricotta

This one-pot pasta is dead simple to make, and a brilliant method to have in your back pocket for those busy mid-week nights when you’ve no idea what to cook.

The spaghetti and butter beans are cooked in one big pot along with roughly-sliced kale, sundried tomatoes, a generous pinch of chilli flakes and the zest of a lemon. Everything is then tossed together with a decent glug of extra virgin olive oil to create a meltingly delicious and comforting sauce. Best served with torn-up fresh herbs and a few chunks of creamy ricotta.

Note: I used gluten-free sorghum and quinoa spaghetti, although most types of dried pasta are fine, simply adjust the water accordingly. If the pasta looks dry while cooking, add a little more boiling water to the pot.