Here’s a hearty meal in a hurry, even after a busy day. Adding vegetables to pasta adds fiber, nutrients and variety to any meal, and a quick way to balance out the starch.
12 oz whole grain pasta
1 15 oz can tomato sauce (no oil added)
1 15 oz can diced tomatoes
½ tablespoon dried herbs or spices, such as Italian seasoning, Spike or basil
3 tablespoons nutritional yeast
1 bag (or more!) frozen vegetables
Cook pasta to al dente in boiling water, according to directions.
Add tomato sauce and tomatoes to saucepan with spices. Heat and simmer for 5 minutes.
Add in frozen vegetables to pasta and boiling water; stir and bring to boil again.
Cook pasta another minute or two.
Drain pasta and vegetables and dish onto plate
Top with veggies and sauce.
Sprinkle nutritional yeast on top.