One-Pot Veggie Pasta

My Review: 

This is such a good meal for only one pot, lovelies! Quick and easy!

 

500g package of whole wheat spaghetti (or pasta of choice, but whole wheat!!)
800g ripe tomatoes
2 cloves garlic
pinch of red pepper flakes
2 tsp salt
1 Tbs fresh basil, sliced into ribbons
125ml extra virgin olive oil, plus more for drizzling at the end
5 cups water or low-sodium chicken stock
250g kale
250g chard
Instructions
  1. Bring your water or stock to a boil in a pot that is large enough for the spaghetti to lay flat on the bottom. Do not add the pasta.
  2. When the stock or water comes to a boil, crush or mince the garlic, and add that to the spaghetti pot, along with the red pepper flakes, oil, and salt.
  3. Mix, then add the pasta, making sure it is all submerged in the water.
  4. Roughly chop the tomatoes, and put them in the pot with the spaghetti.
  5. Meanwhile, wash, de-stem the kale and chard, and rip them into bite-sized pieces.
  6. Add the kale and chard, and let it cook a bit more until the pasta is el dente, about 2 more minutes.
  7. Adjust seasoning with salt and pepper.
  8. Serve and, if food doesn’t disgust you, eat!

Original Recipe from Cook with Amber

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