Pasta with tomatoes, veggies and kale

Carrots, celery and greens make tasty additions to this quick tomato sauce with Italian spices. I love the texture of the pasta with the veggies.

  • 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

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, then stir in pasta.

Advertisements

One thought on “Pasta with tomatoes, veggies and kale

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s