Italian Vegetables

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)

‍ Instructions

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.

Source: USDA / MyPlate