1 (16 ounce) package whole-wheat pasta
2 cups water
3 stalks celery, washed and chopped
1 cup broccoli florets, washed
1 cup cauliflower florets, washed
2 small zucchini, washed and sliced
1 small onion, diced
1 (8 ounce) can tomato sauce
2 teaspoons Italian seasoning
Winter Italian Vegetables
Servings: 6
Ingredients:
Directions:
- Cook pasta according to directions on package. Drain.
- Put 1 cup hot water in a saucepan.
- Add vegetables and cook for 5 minutes.
- Add tomato sauce, remaining cup of water, and low-sodium Italian seasoning.
- Simmer until heated through.
- Serve with cooked pasta.
- Refrigerate leftovers.
Recipe Category
30 minutes or less
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Winter Italian Vegetables
Servings: 6
Ingredients:
1 (16 ounce) package whole-wheat pasta
2 cups water
3 stalks celery, washed and chopped
1 cup broccoli florets, washed
1 cup cauliflower florets, washed
2 small zucchini, washed and sliced
1 small onion, diced
1 (8 ounce) can tomato sauce
2 teaspoons Italian seasoning
Directions:
- Cook pasta according to directions on package. Drain.
- Put 1 cup hot water in a saucepan.
- Add vegetables and cook for 5 minutes.
- Add tomato sauce, remaining cup of water, and low-sodium Italian seasoning.
- Simmer until heated through.
- Serve with cooked pasta.
- Refrigerate leftovers.
Nutrition Facts
6 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 300 | |
| % Daily Value* | ||
| Total Fat 2.5g | 3% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 50mg | 2% | |
| Total Carbohydrate 64g | 23% | |
| Dietary Fiber 9g | 32% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 13g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 48mg | 4% | |
| Iron 4mg | 20% | |
| Potassium 552mg | 10% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.