Pasta Primavera - HSPB

Pasta Primavera - HSPB

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  • Prep Time


  • Total Time


  • Servings



  • 1

    red onion, chopped

  • 2

    cloves garlic, minced

  • 1

    cup corn, frozen or fresh

  • 1

    jalapeño pepper (optional)

  • 1

    bell pepper, seeded and chopped

  • 1

    can (14.5 ounces), no salt added diced tomatoes

  • 5

    ounces kale

  • 1

    , 26 ounce jar low-sodium pasta sauce

  • 16

    ounces 100% whole wheat/whole grain pasta

  • ½

    cup raw cashews, finely ground


Instructions First, cook the whole grain pasta according to the directions on the package. While the noodles are cooking, begin making the sauce. In a large skillet, sauté the onion, garlic, and corn for 5 minutes on medium heat. Add the jalapeño (if desired), bell pepper, and kale to the skillet and cook for 3 minutes. Add the diced tomatoes and pasta sauce to the skillet and cook for another 5 minutes. While the sauce is finishing, use a food processor to finely crush the raw cashews. When the sauce is finished, ladle the sauce over the pasta and top with cashews. Enjoy!


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