Tuesday, April 20, 2010

Day 29 - Pasta Primavera

I went to the hospital without a packed lunch.  Big mistake.  The hospital cafeteria was closed early since it's a Sunday.  Ooops.  Ok, what's healthy in the vending machine?  Nothing really.  My niece bought me a bag of Fritos (they are vegan!), a can of bean dip, and bottle of orange juice.  It could've been worse, I guess.  That bag of Fritos did not sit well in my tummy though.  I"m not used to eating that much salt or grease, but I'll survive. 

My brother looks much better so I came home early in time to cook a fresh dinner from the Engine 2 cookbook.  I made Pasta Primavera.  It was so good.  I didn't have the can of corn it calls for and I didn't want to bother my neighbors so I just used a zuchinni squash.  We loved this.  It's definitely going to be our standard recipe when we make spaghettii.

Pasta Primavera

1 red onion, chopped
1 clove garlic, minced
1 can corn, rinsed and drained (I didnt' have this so I used a zuchinni instead)
1 jalapeno pepper, seeded and finely chopped
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 (Sockarooni)
16 ounces whole grain spaghetti (Central Market Capellini)
1/2 cup raw cashews, finely ground

Saute the onion, garlic, and corn in large skillet on medium heat for 5 minutes.  (I sprayed it lightly with Canola oil.) Add the jalapenos, bell peppers, and kale to skillet and cook for 3 minutes.  Add the diced tomatoes and pasta sauce to the vegetables.  Stir until warmed through.  Ladle the sauce  over the pasta and top with cashews.  Enjoy!

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