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Italian Vegetables

Italian Vegetables

22 Ratings
22 Ratings
Recipe Image
MyPlate Kitchen
Makes: 6 Servings
Total Cost: $$$$

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!

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 (8 ounces)
  • 2 teaspoons basil
  • salt (1 teaspoon, optional)
  • 1 pound package of pasta, any shape (cooked)

Directions

1. Put 1 cup of hot water in a saucepan.

2. Add vegetables and cook for 5 minutes.

3. Add tomato sauce, remaining cup of water, basil and salt.

4. Simmer until heated thoroughly.

5. Serve with cooked pasta.

6. Refrigerate leftovers.
 

Notes

Source:

Eating Smart, Being Active
Colorado State University and University of California at Davis

Nutrition Information

Serving Size: 1/6 of recipe
Nutrients Amount
Total Calories 316
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 1 mg
Sodium 176 mg
Carbohydrates 61 g
Dietary Fiber 5 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 12 g
Vitamin D 0 mcg
Calcium 56 mg
Iron 3 mg
Potassium 434 mg
N/A - data is not available
Nutrients Amount
Total Calories 316
Total Fat 2 g
Saturated Fat 0 g
Monounsaturated Fat 0 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 61 g
Dietary Fiber 5 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 12 g
Minerals
Calcium 56 mg
Potassium 434 mg
Sodium 176 mg
Copper 262 mcg
Iron 3 mg
Magnesium 56 mg
Phosphorus 150 mg
Selenium 47 mcg
Zinc 1 mg
Vitamins
Vitamin A 22 mcg RAE
Vitamin B6 0.3 mg
Vitamin B12 0 mcg
Vitamin C 27 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 32 mcg
Folate 246 mcg DFE
Thiamin 0.5 mg
Riboflavin 0.3 mg
Niacin 5 mg
Choline 31 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 1 cups
Grains 2 1/2 ounces

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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025