Tomato Juice Pasta Sauce

1 Tablespoon Olive Oil
1/2 medium onion, finely diced
2 Jalapeno peppers, seeded-ribs removed, finely diced
(you can substitute with 1/2 diced sweet green pepper)
2 Tablespoon minced garlic
1/4 cup Sunflower Seeds or Pine Nuts
1 medium Tomato, diced
1 cup Tomato Juice
1/2 lemon, juiced (you may add juice of whole lemon if you like.)
(Additional spices like oregano, basil, parsley, if desired)
1 cup Kale or Spinach, chopped
Salt and Pepper to taste

If you want meat in the sauce, you can cook that before you begin the sauce, and add in at the very last when you add the greens.

You can eliminate the kale or spinach if you like, but I find it adds great nutrients and taste great too!

Prep all your vegetables washing, and dicing so they are ready to go.

In a medium size skillet, sweat the onion in the olive oil, until it starts to turn translucent, then add the jalapenos. Continue to sweat, lightly adding salt and pepper the vegetables for flavor. Continue to cook for about 3 minutes.

Then Add: garlic and sunflower seeds. Cook for about 1 minute

Add the diced tomato to stop the cooking action stirring it around. Then add the tomato juice and lemon juice. (Add additional herbs at this time if desired) Bring it up to a medium simmer,then add the Kale and cook for about 5 minutes stirring frequently.

Adjust seasoning with salt and pepper.

Sauce is now finished.

You may now toss 2 cups of cooked whole wheat pasta in sauce and replace the lid for a couple of minutes.

Serving Size: 4 servings