Ingredients

500 grams buckwheat pasta (or alternative spaghetti pasta)
2 tablespoons olive oil
1 brown onion, diced
6-8 large cloves garlic, thinly sliced
1 head broccoli, chopped into small pieces (including stalks)
½ head cauliflower, chopped into small pieces
2 cups kale, stalks removed and chopped into small pieces
1 cup purple cabbage, chopped into small pieces

To garnish:
salt, pepper, chilli flakes, olive oil, lemon zest and lemon juice

Instructions

Half fill a large pot with water and place on the stove to boil. Once water is boiling cook spaghetti as per instructions on packet

While the pasta is cooking heat a large pan or wok on medium heat.  Add olive oil, garlic and onion. Sautee for a few minutes

Add broccoli, cauliflower, kale.  Let sit for a few minutes and wilt.  Add in cabbage.  Let the vegetables cook for about 5 minutes.  You want the vegetables to still have some crunch so do not overcook

Once pasta has cooked, drain and stir into the pan with the vegetables.  When vegetables are ready, take pan off the heat and season with salt and pepper, grate lemon zest, juice of a lemon and chilli flakes

This dish is vegan, however if you want extra flavour a sprinkle of feta or goats cheese would be delicious