Pasta Primavera - HSPB

By á-2904

Ingredients

• 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
• 1/2 cup raw cashews, finely ground

Preparation

Step 1

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!