Rigatoni in marinara sauce with kale/spinach no oil vegan

Rigatoni in Marinara sauce with Veggies and Spinach/Kale

rigatoni in tomato sauce with spinach and kale


1 large white onion chopped
3 large garlic cloves pressed or chopped fine
1 red pepper chopped julienne style (in strips)
1 green pepper chopped julienne style (in strips)
2 cup chopped kale leaves
2 cups fresh spinach
1 can (28 fl oz) of diced tomatoes
1 can (5.5 oz.) of tomato paste
4 tbsp of Italian spice
½ tsp garlic powder
½ tsp onion powder
½ tsp of seasoning salt
1 tsp of table salt
375 or ½ a 750 gram bag of Rigatoni pasta noodles

Start a large pot of water about (16 cups) with 1 teaspoon of salt to boil. Once the water boils add your rigatoni noodles and cook for 10-12 minutes (follow instructions on package).

In a deep non-stick frying pan or non-stick wok add 1/2 cup water or soup stock. Add in all vegetables and spices except spinach cover and cook on medium-high until vegetables are tender. Once the vegetables are tender add in the spinach. (stir the vegetables often while cooking).

Add to cooked vegetables the can of tomato paste and the can of diced tomatoes and stir well. Heat until sauce is warm or bubbles.

Add in cooked rigatoni pasta and heat for another 2 minutes on medium-low heat. Serve.

This dish should make 4 servings.

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