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Whole Wheat Pasta with Tomatoes and Veggies
- 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
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.
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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