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!
- 6 Servings
- $3.00 - $5.99
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!
- 6 Servings
- $3.00 - $5.99
Ingredients
- 2 cups water
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 zucchini, small
- 1 onion, small
- 3 celery stalks
- 1 can tomato sauce, low-sodium
- 2 teaspoons basil
- salt
- 1 pound package of pasta, any shape
Steps
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.
Ingredients
Serving Size: 1/6 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 343 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 1 mg |
| Carbohydrates | 66 g |
| Dietary Fiber | 7 g |
| Total Sugars | 8 g |
| Added Sugars included | 5 g |
| Protein | 13 g |
| Minerals | |
| Calcium | 76 mg |
| Potassium | 652 mg |
| Sodium | 57 mg |
| Copper | 311 mcg |
| Iron | 4 mg |
| Magnesium | 69 mg |
| Phosphorus | 177 mg |
| Selenium | 48 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 38 mcg RAE |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0 mg |
| Vitamin C | 34 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 41 mcg |
| Folate | 262 mcg DFE |
| Thiamin | 0.6 mg |
| Riboflavin | 0.4 mg |
| Niacin | 6 mg |
| Choline | 39 mg |
Source:
- Eating Smart, Being Active
- Colorado State University and University of California at Davis