Italian Vegetables

20 min · Serves 6

Based on a recipe from Eating Smart, Being Active Colorado State University and University of California at Davis, via USDA MyPlate Kitchen

What goes in

• 2 cupswater
• 1 cupbroccoli florets
• 1 cupcauliflower florets
• 2zucchini, sliced
• 1onion, diced
• 3celery stalks, chopped
• 1 canlow-sodium tomato sauce
• 9.9 mlbasil
• 4.9 mlsalt (optional)
• 1 lbpasta, cooked

How to cook it

1. Pour 1 cup of water into a pot and bring to a simmer.
2. Add the broccoli, cauliflower, zucchini, onion, and celery to the pot and cook for 5 minutes.
3. Stir in the tomato sauce, the remaining cup of water, basil, and salt.
4. Continue to simmer the mixture until it is heated through.
5. Serve the vegetable mixture over the cooked pasta.
6. Store any leftovers in the refrigerator.

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