10 minute preparation, 6-7 minutes cooking time (Wholegrain pasta can take up to 17 minutes to cook so get that on first!)
2 Serves of wholegrain spaghetti
1/2 Cup of vegie stock
2 fresh tomatoes diced in medium sized chunks
2 Trees of Cauliflower medium chunks
2 Trees of Broccoli medium chunks
1-2 cloves of garlic
2-3 leaves of torn up Kale medium sized chunks
Cook pasta following directions on packet.
Put onions in pan and cook for 3-4 minutes to brown.
Put in broccoli, cauliflower, garlic and two splashes of stock.
Cover, bring to boil, lower heat and simmer for 2 minutes.
Add salt, pepper, Kale & olives cook covered for 1 more minute.
Stir through herbs and cooked pasta gently until combined.
Serve topped with fresh gremolata.
1 Tablespoon breadcrumbs
1-2 Tablespoons chopped parsley
Zest of 1 lemon
1 clove of garlic
Pinch of salt
1. Zest the lemon and chop up the parsley.
2. Mix all the ingredients together in a bowl or process in a coffee grinder, the later is my preferred method.
3. Sprinkle on top of your favourite pasta!