Pasta Primavera

  • Serves 3 to 4

INGREDIENTS:

  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1 can corn, rinsed and drained
  • 1 jalapeno pepper, minced (remove seeds to reduce heat)
  • 1 green or red bell pepper, seeded and chopped
  • 1 bunch fresh kale, rinsed and chopped
  • 1 can diced tomatoes
  • 1 large jar pasta sauce
  • 16 ounces whole-grain spaghetti, cooked
  • ½ cup raw cashews, finely ground

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get greens into your evening meal. It also makes for wonderful leftovers. At the firehouse we usually make a tub full and polish it off before going home the next day at noon.

From The Engine 2 Diet

Instructions:

Sauté the onion, garlic, and corn in a large skillet on medium heat for 5 minutes. Add the jalapeno, 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.

Photo by Tina Rupp

This kid-friendly recipe and other comfort food ideas are also available in our convenient iPhone app and newly released Android app.

Rip Esselstyn

Rip Esselstyn, son of Dr. Caldwell Esselstyn, was a firefighter in the Austin fire department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit Engine2Diet.com for updates from Rip.

View all contributions by Rip Esselstyn