Italian

Italian Vegetables

Name: Italian Vegetables
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cup water; 1 cup broccoli; 1 cup cauliflower; 2 zucchini, sliced; 1 yellow onion, diced; 3 stalk celery, chopped; 1 can tomato sauce, 8 ounces; 2 tsp fresh basil; 1 tsp salt, optional; pasta, cooked

6 servings390 calories

Contains

gluten

Nutrition per serving

estimate · USDA data

Calories: ~390
Protein: ~15 g
Carbs: ~77 g
Fat: ~3 g

More nutrition

Nutrition facts

Per serving, estimated

Calories390

% Daily value*

Total fat 3 g: 3%
Sodium 50 mg: 2%
Total carbohydrate 77 g: 28%
Dietary fiber 7 g: 26%
Protein 15 g: 30%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Saucepan

Ingredients

6 servings

2 cupswater
1 cupbroccoli
1 cupcauliflower
2 zucchinis, sliced
1 yellow onion, diced
3 stalkscelery, chopped
1 cantomato sauce, 8 ounces
2 tspfresh basil
1 tspsalt, optional
to taste pasta, cooked

Skip pantry staples (2 in this recipe)

quantities scale with servings

Method

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.

Italian Vegetables

Nutrition per serving

Cookware

Ingredients