Italian Vegetables
This recipe can be made in minutes! Cauliflower and broccoli add crunch and fiber to this veggie filled pasta dish! If you have extra basil leftover from this recipe, it makes an excellent garnish!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
390
Calories
15g
Protein
77g
Carbs
3g
Fat
7g
Fiber
7g
Sugar
45mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
water
2 cups
broccoli florets
1 cup
cauliflower florets
1 cup
zucchini, small
2 · sliced
onion, small
1 · diced
celery stalks
3 · chopped
tomato sauce, low-sodium
1 can · 8 ounces
basil
2 teaspoons
salt
1 teaspoon, optional
package of pasta, any shape
1 pound · cooked
Instructions
- 1
Wash hands with soap and water.
- 2
Put 1 cup of hot water in a saucepan.
- 3
Add vegetables and cook for 5 minutes.
- 4
Add tomato sauce, remaining cup of water, basil and salt.
- 5
Simmer until heated thoroughly.
- 6
Serve with cooked pasta.
- 7
Refrigerate leftovers.
Source: USDA MyPlate Kitchen · Eating Smart, Being Active Colorado State University and University of California at Davis
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