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Whole Wheat Pasta with Tomatoes and Veggies

About the Recipe

Carrots, celery and greens make tasty additions to this quick tomato sauce with Italian spices. The whole wheat pasta adds to the heartiness of the dish. You'll be eating dinner in no time!

Serves 2


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


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 broth, 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, then stir in pasta. Serve with a sprinkle of nutritional yeast, if using.

Nutritional Info: 

Per Serving: 280 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 59g carbohydrate (10g dietary fiber, 11g sugar), 10g protein