Kale and White Bean Veggie Sauce

 Makes 13 half-cup servings

  • 5 cloves garlic, peedled, smashed and minced
  • 1/4 cup chopped white onion
  • 1 medium green pepper, cut into small pieces
  • 1 medium red pepper, cut into small pieces
  • 2 mushrooms, sliced
  • 3/4 cup diced zucchini
  • 3/4 cup torn kale leaves
  • 1 - 15 oz. can white kidney beans, rinsed and drained
  • 1 - 28 ounce can diced tomatoes
  • 1-1/2 Tbs Italian herbs
  • salt and pepper to taste
  1. Coat a large skillet with non-stick spray and place over MEDIUM-HIGH heat.
  2. Add garlic, onions, peppers and cook still translucent, about 5 minutes.
  3. Add the mushrooms, zucchini and cook another 8 or 10 minutes till all veggies are cooked through. You may need to turn heat to MEDIUM during this time so veggies do not burn. Add a bit of water to pan if things are sticking.
  4. Add the kale leaves and beans, and cook a few minutes more till the kale leaves are limp.
  5. Stir in the tomatoes and the Italian herbs, Bring to a light boil then turn down to simmer and cover. Meanwhile cook the pasta and the spaghetti squash - this will take about 10 minutes.
  6. Plate the pasta and the spaghetti squash and then top with 2 or 3 ladles of the sauce. If you like, garnish with a tablespoon of shredded parmesan cheese.