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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 Servings

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)

Steps

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 Facts

Nutrients Amount
Total Calories 343
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 57 mg
Carbohydrates 66 g
Dietary Fiber 7 g
Total Sugars 8 g
Added Sugars included 5 g
Protein 13 g
Vitamin D 0 mcg
Calcium 76 mg
Iron 4 mg
Potassium 652 mg

Eating Smart, Being Active
Colorado State University and University of California at Davis

U.S. Department of Agriculture. MyPlate Kitchen Website. Italian Vegetables. Recipe source: Eating Smart, Being Active Colorado State University and University of California at Davis. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.