Whole Wheat Pasta with Tomatoes and Veggies

By courtneyepowell

Ingredients

• 4 ounces whole wheat pasta
• 1/4 cup chopped onion
• 1/4 cup water or low-sodium vegetable broth
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 3 cloves garlic, minced
• 1 cup finely chopped Swiss chard or kale
• 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 pepper flakes
• Nutritional yeast (optional)

Preparation

Step 1

Cook pasta according to package directions, reserving 1/4 cup pasta cooking water. 

Heat a large skillet over medium heat until hot. Add onion and cook, stirring frequently, about 3 minutes or until beginning to stick to pan. Add water, carrots, celery, garlic and Swiss chard and cook 5 minutes or vegetables are tender. Stir in tomatoes, basil, thyme and red pepper. Bring to a boil. 

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