Veggie Pasta



2 ¾ cups – Penne pasta, whole – wheat, dry (11oz)
1 ½ tablespoons – Extra virgin olive oil
2 ¼ cups – Fresh grape tomatoes, halved
1 ½ teaspoons – Dried Basil
¾ teaspoons – Sea salt
¼ teaspoons – Ground black pepper
1 tablespoon – Fresh garlic, minced
3 tablespoon – Whole – wheat flour
2 1/3 cups – Low-sodium vegetable broth
4 cups – Fresh Swiss chard, stems removed, chopped


1. In a large pot, bring 2 quarts water to boil. Gradually stir in pasta and return to boil. Cook uncovered for about 8 to 10 minutes until tender. Do not overcook. Drain well.
2. Heat olive oil in a large skillet over the medium heat. Add half tomatoes and cook 2-3 minutes until skin soften. Do not overcook. Reserve remaining tomatoes for step 4. Add basil, salt, pepper, and garlic. Stir.
3. Sprinkle flour over tomatoes. Cook for 30 seconds over medium heat until mixture becomes thick. Add vegetable broth/ Bring to a boil and then immediately reduce to low heat.
4. Add Swiss chard and remaining tomatoes. Simmer in covered over low heat for 1-2 minutes or until Swiss chard is wilted. Pour over pasta. Serve hot.

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