Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.