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Yum! Lemony, garlicky, and spicy. I love pastas with a clear or brothy sauce that have a lot of taste, and this is one of my favourites. It’s perfect on a hot summer day or on a drizzly winter night. This recipe makes enough for two people if it’s all you’re having, or for four if you’re having an appetizer first and dessert afterward.
If you don’t have udon, this would be just as good with any kind of long pasta noodle like linguine or spaghetti.
|2 tbsp||olive oil|
|2 cups||chopped tomatoes (3 small tomatoes or 300g)|
|2 tbsp||minced garlic (20g)|
|2 tsp||lemon zest (zest of 1 average lemon)|
|2 tsp||sambal oelek|
|1 tsp||dried oregano|
|2 cups||vegetable stock|
|4 cups||chopped mixed leafy greens (e.g. dandelion, kale, Swiss chard)|
|1/2 tsp||sea salt|
|1 package||(8oz/230g) kamut udon noodles, cooked according to package directions|
|4 tsp||raw pumpkin seeds|