Italian Vegetables
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Ingredients
- 2 cups water
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 zucchini, small (sliced)
- 1 onion, small (diced)
- 3 celery stalks (chopped)
- 1 can tomato sauce, low-sodium (8 ounces)
- 2 teaspoons basil
- salt (1 teaspoon, optional)
- 1 pound package of pasta, any shape (cooked)
Instructions
- Wash hands with soap and water.
- Put 1 cup of hot water in a saucepan.
- Add vegetables and cook for 5 minutes.
- Add tomato sauce, remaining cup of water, basil and salt.
- Simmer until heated thoroughly.
- Serve with cooked pasta.
- Refrigerate leftovers.
Nutrition
| Calories | 343 |
|---|---|
| Protein | 13 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 57 mg |
| Carbohydrates | 66 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eating Smart, Being Active Colorado State University and University of California at Davis