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Pasta Primavera

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Dinner [D]

Lunch [L]

Here is a recipe found in Rip Esselstyn's book: The Engine 2 Diet.  He personally gave me permission to share it with you!  (He is a stud!)

This recipe has no bouillon, it's colorful, hearty, tasty, and a great way to get GREENS into your evening meal.  It's a really quick recipe- which always comes in handy.  It's also a fun way to try different types of unique pasta sauces.  This last time I made the recipe I found a butternut squash pasta sauce that made this dish SO GOOD!  This recipe is also a great leftover.

 

Pasta Primavera

 

Ingredients

1 red onion, chopped

1 clove garlic, minced

1 can corn, rinsed and drained (I used frozen)

1 green or red bell pepper, seeded & chopped

1 jalapeno pepper, minced (remove seeds to reduce heat) OPTIONAL

1 bunch fresh kale, rinsed and chopped (extra fine for the kids)

1 can diced tomatoes

1 large jar pasta sauce (no fat, low sodium, optimal)

16 ounce whole-grain spaghetti, cooked

1/2 cup raw cashews, finely chopped

 

Saute the onion, garlic, and corn in a large skillet on medium heat for 5 minutes.  Add the jalapeno (optional), bell pepper, and kale to the skillet and cook for 3 minutes.  Add the diced tomatoes and pasta sauce to the vegetables.  Ladle the sauce over the pasta and top with the cashews.

 

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