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!
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.