Very Veggie Spaghetti

Recipes

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Few Americans get in the recommended daily intake of fruits and vegetables. Consuming five servings of produce day in and day out can be daunting, especially if you’re a toddler, or a first grader… or an adult. This recipe incorporates a variety of veggies into a tried and true favorite that even the kiddos will enjoy. Combine them with lycopene-rich crushed tomatoes and you’ve got a recipe for health (admittedly, that pun was very much intended).


Very Veggie Spaghetti

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INGREDIENTS:

½ medium onion, diced
3 carrots, peeled and diced
½ bell pepper, diced
1 lb ground pork
salt, to taste
black pepper, to taste
red pepper flakes, anywhere from a smidgen to a generous dash
1 tsp dried basil or 3/4 cup fresh basil
3 cloves garlic, finely minced
¾ cup button mushrooms, sliced16 oz can of crushed tomatoes
2 tbsp olive oil

balsamic vinegar, a healthy drizzle
1 cup kale, rinsed and packed (feel free to substitute fresh or frozen spinach as desired)whole wheat pasta

DIRECTIONS:

Salt and boil water for pasta. [Tip: Add in a bay leave to add flavor to the pasta.]

Heat olive oil in a large sauté pan over medium heat. Add onion, carrots and bell pepper to oil. Once onion starts to become translucent add ground pork, dried basil (wait until the end if you’re using fresh basil), salt and peppers to taste.

Once meat is mostly browned, add garlic an mushrooms into vegetable/pork mixture. Cook for 2 minutes. Add in canned tomatoes, kale and balsamic vinegar. Continue to cook until kale is wilted, but retains a vibrant green color.

Fun fact: Cooking tomatoes helps to release lycopene from its plant cells. Lycopene is a carotenoid (yup, that’s the same class of phytochemicals found in carrots) and may help to reduce prostate cancer. This is great news considering prostate cancer is the most common cause of death in men over 75. 
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