Tomatoes contain several different types of phytochemicals--plant nutrients that are protective against cancer and several other diseases. The most well-known phytochemical in tomatoes is lycopene. Lycopene gives tomatoes their red color. So, obviously you should make this pasta primavera! It's simple, easy weeknight meal that uses a jar of spaghetti sauce with a simple boost from added veggies and fiber. It is can easily be made over the weekend and saved for a busy weeknight.
Pasta Primavera [Vegan]
- 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 baby kale and/or spinach
- 1, 24-ounce jar low-sodium pasta sauce
- 16 ounces dry 100% whole wheat/whole grain pasta
- 1/2 cup raw cashews, finely ground
- 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.