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 |
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.