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 recipe app.
By Rip Esselstyn ,
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.
Nutritional Information:
Per serving (¼ of recipe), 338 calories, 64 g carbohydrates, 14 g protein, 12 g total fat, 2.2 g saturated fat, 229 mg sodium, 8 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
My favorite pasta dish!!
I’m new to WFPB and I think this recipe is very good!
What pasta sauce, now that Engine 2 isn’t available anymore ?
LOVE it’s a 10THIS!