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


  1. First, cook the whole grain pasta according to the directions on the package.
  2. 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.
  3. Add the jalapeño (if desired), bell pepper, and kale to the skillet and cook for 3 minutes.
  4. Add the diced tomatoes and pasta sauce to the skillet and cook for another 5 minutes.
  5. While the sauce is finishing, use a food processor to finely crush the raw cashews.
  6. When the sauce is finished, ladle the sauce over the pasta and top with cashews.