From the Pantry Butler kitchen

Italian Vegetables

6 servings

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! USDA MyPlate Kitchen — Eating Smart, Being Active — Colorado State University and University of California at Davis (public domain), via myplate.food

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

Method

  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.

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