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!
- Yield
- 6 Servings
- Serving size
- 1/6 of recipe
- Rating
- 3.52 of 5 (23 ratings)
Food groups
- Grains: 3 ounces
- Vegetables: 1 cups
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)
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 389.7 |
| Total Fat | 2.56 g |
| Saturated Fat | 0.53 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 76.86 g |
| Dietary Fiber | 7.24 g |
| Total Sugars | 7.33 g |
| Added Sugars included | 0 g |
| Protein | 15.18 g |
| Calcium | 74 mg |
| Potassium | 661 mg |
| Sodium | 45.3 mg |
| Copper | 0 mg |
| Iron | 4 mg |
| Magnesium | 76 mg |
| Phosphorus | 198 mg |
| Selenium | 57 mg |
| Zinc | 2 mg |
| Vitamin A | 27 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 37 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 37 mcg |
| Folate | 301 mcg |
| Thiamin | 0.7 mg |
| Riboflavin | 0.4 mg |
| Niacin | 5 mg |
| Choline | 40 mg |
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Source
Recipe by: Eating Smart, Being Active — Colorado State University and University of California at Davis
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/italian-vegetables. Federal works are public domain in the United States.