Alison is a registered dietitian, board-certified in oncology nutrition, and a cancer thriver. Her expertise in oncology nutrition and personal experience with her own cancer diagnosis and its treatment provide her with the unique perspective of being able to relate to her clients on an entirely different level. Her content is consistently focused on evidence-based guidelines and seeks to increase the awareness of the power of nutrition to complement traditional cancer therapies.
Tomatoes are one of the top foods on the AICR’s Foods that Fight Cancer. They 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.
Fancy research words coming…”in cell studies, lycopene stimulates self-destruction and decreases growth and metastasis of several types of cancer cells.” (1)
Translation: Some studies have shown that lycopene can kill and prevent the spread of cancer cells. #thatsawesome
With that being said, this recipe if full of lycopene with potential to send those cancer cells to their plummeting death. #takethatcancer
Well, obviously that is reason #1 you should make this recipe.
reason #2: Red onions contain flavonoids, which may help boost metabolism leading to a trimmer waistline.
reason #3: A simple, easy weeknight meal that uses a jar of spaghetti sauce with a simple boost from added veggies and fiber. It can easily be made over the weekend and saved for a busy weeknight.
reason #4: An easy way to amp up your diet with greens by adding baby kale and/or spinach.
reason #5: It is an awesome excuse to make these amazing bean balls to go with it.
Share with me your reason of wanting to make this recipe, or if you’ve already made it, why should others makes this recipe?
Pasta Primavera
Serves: 6
ingredients
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
directions
First, cook the whole grain pasta according to the directions on the package.
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.
Add the jalapeño (if desired), bell pepper, and kale to the skillet and cook for 3 minutes.
Add the diced tomatoes and pasta sauce to the skillet and cook for another 5 minutes.
While the sauce is finishing, use a food processor to finely crush the raw cashews.
When the sauce is finished, ladle the sauce over the pasta and top with cashews.
(1) AICR’s Foods That Fight Cancer™. (n.d.). Retrieved March 21, 2017, from https://www.aicr.org/foods-that-fight-cancer/tomatoes.html
