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Whole Wheat Pasta with Tomatoes and Veggies

Serves 2
Time 35 min
Carrots, celery and greens make tasty additions to this quick tomato sauce with Italian spices. The nuttiness of whole wheat pasta adds to the deep flavors of the dish. You'll be eating dinner in no time!
Ingredients
  • 4 ounces whole wheat pasta
  • 1/4 medium yellow onion chopped
  • 1/4 cup low-sodium vegetable broth or water
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 3 cloves garlic finely chopped
  • 1 cup chopped Swiss chard or kale (from 2 or 3 stalks)
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, about 1 3/4 cups
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red chile flakes
  • 2 teaspoons nutritional yeast for garnish
Method

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender, about 8 minutes. Drain, reserving 1/4 cup of the cooking water.

Meanwhile, heat a large skillet over medium heat until hot. Add onion and cook, stirring frequently, until it begins sticking to the pan, about 5 minutes. Add broth, carrot, celery, garlic and Swiss chard and cook until vegetables are tender, about 7 minutes. Stir in tomatoes, basil, thyme and red chile. Bring to a boil.

Reduce heat to low and simmer until vegetables are very tender and sauce is thickened, 5 to 7 minutes. Stir in reserved pasta cooking water and heat through, then stir in pasta. Serve with a sprinkle of nutritional yeast.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 ounces whole wheat pasta
  • 1/4 medium yellow onion chopped
  • 1/4 cup low-sodium vegetable broth or water
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 3 cloves garlic finely chopped
  • 1 cup chopped Swiss chard or kale (from 2 or 3 stalks)
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, about 1 3/4 cups
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red chile flakes
  • 2 teaspoons nutritional yeast for garnish