SIMPLE SUPER GREENS PASTA

Ready in under 20, this zesty tangle of all the good things has become our go-to studio lunch. Finish with a light shower of cheese or a milky burrata orb.

400g dried wholemeal (whole wheat) pasta

¼ cup (60ml) extra virgin olive oil

4 cloves garlic, sliced

1 long red chilli, sliced

5 cups (175g) firmly packed shredded kale leaves

2 zucchini (courgette), grated

2 ½ cups (60g) baby spinach leaves

½ cup (60g) sauerkraut

⅓ cup (18g) shredded mint leaves

1 tbsp lemon rind, finely grated

Sea salt

Cracked black pepper

Buffalo mozzarella, burrata or finely grated parmesan and lemon wedges, to serve

Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until al dente.

Drain, reserving 1 cup (250ml) pasta water, and set aside.

Return the saucepan to medium heat and add the oil, garlic and chilli. Cook for 2–3 minutes or until the garlic is soft. Add the kale and zucchini and cook, stirring for 3 minutes or until the kale has wilted.

Add the spinach, sauerkraut, mint, lemon rind, salt and pepper and stir through. Add the pasta and toss to combine, adding a generous splash of the reserved pasta water if needed.

Serve the pasta with buffalo mozzarella, burrata or parmesan, and a squeeze of lemon.

Sauerkraut is a master stroke of flavour in these pasta bowls.