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Start by cooking the wholegrain spaghetti according to the package instructions until al dente.
In a large pan, heat some extra virgin olive oil over medium heat.
Add the grated garlic and red chilli flakes to the pan, sautéing until fragrant.
Stir in the cubed courgette and chopped kale, cooking until they are tender.
Mix in the chopped black olives and vegetable stock, allowing the mixture to simmer for a few minutes.
Once the spaghetti is cooked, drain it and add it to the pan with the vegetable mixture.
Toss everything together, ensuring the pasta is well coated with the sauce.
Finish by adding the chopped basil and parsley, mixing well before serving.