Cookbook Review: A Modern Way to Cook + Kale, Tomato, and Lemon Magic One-Pot Spaghetti

Kale, Tomato, and Lemon Magic One-Pot Spaghetti is a vegetable packed dish that is literally magic. The sauce is created simply from water and the tomatoes so the meal is healthy, flavorful and oh-so addictive.

Do you ever go through up’s and down’s when it comes to cooking? I feel like there are moments where I cook so much that I end up getting burnt out on cooking complicated dishes. There are also moments where I eat so much of one thing that I need to stay far far away from it for a while.

Right now, it’s all about staying away from the fish. When I was in Kauai a couple of weeks ago (has it already been that long?), I ate all the fresh fish my stomach could handle. I also ate meat and meat and more meat. At this point, I am actually craving vegetables.

Something I seriously NEVER saw coming… 

I feel like I never can find some new, exciting and simple vegetarian recipes though. It seems like I keep seeing the same recipe over and over and over… That is until I stumbled upon Anna Jones’ new cookbook, A Modern Way to Cook. This vegetarian cookbook is full of delicious recipes that really highlight vegetables in new and unique ways – they also happen to all come together in 15 minutes to 45 minutes max. The whole book is broken down by the time it takes to get the recipes prepared, which makes it so so handy for anyone cooking during the week.

Now some would say that the photography in this book is underwhelming, but to me the simplistic photos make the food relatable and that much more appetizing. There are no fussy stylized photos in the book – it all looks like something you could reach in and grab, bringing it into your own kitchen without any real trouble.

The recipes themselves are original, flavorful and classy AF (hey, I’m just being real with you). This is all true of the one-pot spaghetti dish I am sharing with you today! It’s flavorful, original and I can’t even describe the sauce that comes together in the pan. The sauce is rich and thick, however it’s absolutely magic because I have no idea how it gets that way without using anything but water and tomatoes. Seriously, you would think there would be heaping amounts of butter in there when you take the first rich, creamy bite.

If you’ve been hoping to get into more cooking with vegetables, this is 100% the book for you. It’s also a breath of fresh air for any vegetarian out there hoping to shake up their weekly dinner routine. See below the recipe for the link to pick up the book for yourself!

Disclosure: I received this book from Blogging for Books in exchange for an honest review.

Kale, Tomato, and Lemon Magic One-Pot Spaghetti

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks – all in one pan. No fuss, one pan, and a killer bowl of pasta. Pasta and gluten sometimes get bad press. I think there is a time and place for a good bowl of pasta. Saying that, I opt for interesting pastas as often as I do the traditional kind. Try corn, chickpea or buckwheat spaghetti – they are gluten-free, and all have incredible individual flavors and make a welcome change if pasta is a staple in your house. The key to this recipe is to measure your water carefully and to use the right pan: you need a large shallow pan or casserole large enough to fit the pasta lying down. A large, deep frying pan or wok would work well too.

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

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ingredients

• 14 oz spaghetti or linguine
• 14 oz cherry tomatoes
• zest of 2 large unwaxed lemons
• 7 Tbsp olive oil
• 2 heaping tsp flaky sea salt if you are using fine-grain table salt, add a bit less
• 1 14 oz bunch of kale or spinach
• Parmesan cheese you can use a vegan one (optional)

instructions

• Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid.
• Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 quart of boiling water, put a lid on the pan, and bring back to a boil. Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
• Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
• Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If you like, top with a little Parmesan.

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