Spaghetti With Kale, Courgette, Lemon & Ricotta

In a large, shallow ovenproof casserole dish or deep frying pan, add the pasta, garlic, lemon zest, chilli flakes and olive oil. Add plenty of seasoning, then pour in the boiling water and bring to the boil. Drop in the kale, pushing it under the water with a pair of tongs or a long spoon.

Cook, stirring the spaghetti and kale frequently for 8-10 minutes, or until the pasta is cooked to your liking. Stir in most of the parmesan and twirl the pasta to melt. Drop the courgettes into the pan and let the heat of the pasta wilt the courgette.

In a small bowl, mix the crouton crumbs with some extra parmesan and chilli flakes. Divide the pasta between four plates, add a dollop of ricotta and finish with the crunchy crouton crumbs.