PASTA & VEGGIES
Ingredients
- 8 ounces gluten free shell shaped pasta
- ¼ cup chopped onion
- ¼ cup low-sodium vegetable broth
- ¼ cup chopped carrots
- ¼ 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
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
Instructions
- Cook pasta according to package directions.
- 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 pasta.
Photo Credit: tasteofhome.com