If you are anything like me, you see all the beautiful food images on Instagram and Pinterest and long to cook more and eat a more varied healthy diet. But real life means there sometimes just isn't enough time, space or inclination. Yet there are so many wonderful mama chefs out businesses created by mothers who know all too well the struggle of finding time to cook and eat well.  So, in a new series, we have asked some of our favourites to share with you a lovely simple family-friendly recipe. Something mega easy to whip up that we hope may give you some family food inspiration.

First up is Anna Jones....a mega mama, chef, writer, and also author of A Modern Way to Eat and A Modern Way to Cook. Her Guardian column is the first thing I turn to every Saturday! And best of all she is a huge supporter of The Mamahood! Here she shares one of her super easy recipes - and it couldn't be more perfect for busy mothers. A one pot wonder, that takes about 10 minutes to make! Chuck it all in for a bowl of soulful comfort that even your kids might eat. Perfect!

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 a 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, all have incredible individual favours 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 sauté pan or a casserole large enough to fit the pasta lying down. A large deep frying pan or wok would work well too.

400g spaghetti or linguine
400g cherry tomatoes
the zest of 2 large unwaxed lemons
100ml olive oil
2 heaped teaspoons sea salt (if you are using fine-grain table salt, add a bit less)
1 × 400g bag of kale or spinach
Parmesan cheese (I use a vegetarian one) (optional)

Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.
Put the pasta into the pan. Quickly and roughly 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 1 litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a 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 roughly 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 into four bowls. If you like, top with a little Parmesan.

This recipe is taken from Anna book A Modern Way to Cook

COOKDiana Bardega