Healthy Veggie Pasta

Ingredients:

2 cans of corn (or three cups of fresh corn kernels cut off the cob)

2 Tbsp. lemon juice

4 garlic cloves (divided, mince two of these)

2 Tbsp. mustard

12 oz. fettuccine, cooked according to package directions

4 oz. chopped kale (I like to buy it in a big bunch so I can cut the stem out - bagged kale isn't stemmed sometimes)

1 green bell pepper, chopped

1/2 onion, diced

1/4 c. fresh basil, chopped

1/4 c. fresh oregano leaves, chopped

salt and pepper to taste

Serves 6-8, depending on portion size

Place 2 c. of corn, lemon juice, two whole cloves of garlic, and mustard in a food processor or high-powered blender. Blend until thoroughly combined. Set aside.

In a large dutch oven, combine kale, pepper, onion, the rest of the corn, and minced garlic. Cook over medium heat until kale is wilted (about five minutes), adding water to avoid sticking.

Add fettuccine and blended sauce to dutch oven and stir well to combine. Add basil, oregano, salt and pepper.