As a general rule, I am very much a "would you like some pasta with your sauce?" kind of girl. I used to ask for the tomato sauce my mum made by the bucketful when we were growing up in a mug (trust me, if you’d ever tried it, you would too). But the best sauces require time and patience — two things it is nearly impossible to conjure up on a Monday night when dinner needs to be on the table in 20 minutes.
Greens make for the best quick pasta dishes. They cook in the time it takes the pasta to boil and require little more than some garlic, chilli, lemon and good oil to make them sing. A torn ball of mozzarella and the zest of a lemon make this a deeply satisfying weekday supper.