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

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

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.