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

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