Blame it on allergy season or the fact that cold weather is just around the corner. I’ve been craving some comfort food lately, and spending all my time standing over the stove does not sound enticing. On a weeknight. During allergy season. When I’d rather be napping.

Cooking from the couch sounded like a glorious idea. So this week I made an effortless, feel-good meal that is both gluten-free and fodmap friendly for those weeknights when I want results but not the effort! Plus it gave me the excuse I needed to use up the insane amount of tomatoes growing in our garden.

I made this dish for two but you could easily add more or less depending on how many people you are serving. If you want to spend the extra effort, you can easily sauté the vegetables and add a variety of flavors to spice things up a bit. Some lemon juice might be a nice touch. But I was content to be lazy.

Ingredients

• brown rice noodles (any gluten-free pasta will do)
• broccoli florets
• campari tomatoes or cherry tomatoes
• kale, roughly chopped
• fresh Parmesan, grated
• olive oil
• sea salt
• black pepper

Directions

Bring a large pot of water to a boil. Add noodles and set the timer for 4 minutes. Give the kale a rough chop. Separate the broccoli florets, keeping them whole. I like to keep my tomatoes whole and actually enjoy the seeping goodness they produce when overcooked. But if that’s not your thing, add them during the last 1-2 minutes to warm, leaving the juice intact. When the timer is done, add vegetables to the boiling water.

As my husband likes to say, efficiency is just intelligent laziness. Amen to that.

Continue to boil the vegetables and noodles for another 7 minutes or until the pasta is done.

Drain pasta and vegetables in a colander. Separate your desired amount into serving bowls. Spray or drizzle some olive oil over the pasta and vegetables. Add salt and pepper to taste. Grate some parmesan cheese (seriously, the more the merrier!) over each bowl. Stir and serve immediately.