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Pasta Primavera by

Tags: Vegan


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
˝ cup raw cashews, finely ground


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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