Italian Vegetables

Name: Italian Vegetables
Yield: 6 Servings
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)

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

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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!

Makes

6 Servings

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)

Directions

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.

Notes

Learn more about: Broccoli Cauliflower Zucchini Onions Celery

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.