Name: Rip’s Pasta Primavera
Prep time: 10 min
Total time: 20 min
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

Prep-time: 10 minutes / Ready In: 20 minutes
Serves 3 to 4
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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

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

By Rip Esselstyn, Aug 7, 2014

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

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.

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