Here is a recipe found in Rip Esselstyn’s book: The Engine 2 Diet. He personally gave me permission to share it with you! (He is a stud!)
This recipe has no bouillon, it’s colorful, hearty, tasty, and a great way to get GREENS into your evening meal. It’s a really quick recipe- which always comes in handy. It’s also a fun way to try different types of unique pasta sauces. This last time I made the recipe I found a butternut squash pasta sauce that made this dish SO GOOD! This recipe is also a great leftover.
1 red onion, chopped
1 clove garlic, minced
1 can corn, rinsed and drained (I used frozen)
1 green or red bell pepper, seeded & chopped
1 jalapeno pepper, minced (remove seeds to reduce heat) OPTIONAL
1 bunch fresh kale, rinsed and chopped (extra fine for the kids)
1 can diced tomatoes
1 large jar pasta sauce (no fat, low sodium, optimal)
16 ounce whole-grain spaghetti, cooked
1/2 cup raw cashews, finely chopped
Saute the onion, garlic, and corn in a large skillet on medium heat for 5 minutes. Add the jalapeno (optional), 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.
Source: WFM Recipes