Serves 6
390 cal · 30 min
Italian Vegetables
Recipe GLPR452ded94750080
A fresh and vibrant vegetable medley simmered in tomato sauce with aromatic basil. This colorful dish combines broccoli, cauliflower, zucchini, onion, and celery in a light, herb-infused broth. Serve alongside your favorite pasta for a satisfying and wholesome meal.
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Ingredients
2 cups water
1 cup broccoli florets
1 cup cauliflower florets
2 small zucchini, sliced
1 small onion, diced
3 celery stalks, chopped
1 can (8 ounces) low-sodium tomato sauce
2 teaspoons dried basil
1 teaspoon salt
Directions
Wash your hands thoroughly with soap and water before preparing the vegetables.
Rinse the broccoli, cauliflower, zucchini, onion, and celery under cool running water. Trim and cut the vegetables as needed: cut broccoli and cauliflower into florets, slice the zucchini into rounds, dice the onion into bite-sized pieces, and chop the celery stalks.
Pour 1 cup of water into a large saucepan and bring to a boil over medium-high heat. Carefully add the broccoli florets, cauliflower florets, sliced zucchini, diced onion, and chopped celery. Reduce heat to medium and cook for 5 minutes, stirring occasionally.
Add the low-sodium tomato sauce, remaining 1 cup of water, dried basil, and salt to the saucepan. Stir well to combine all ingredients.
Reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until all vegetables are tender and the sauce is heated through.
Divide the cooked pasta among serving bowls or plates and ladle the vegetable mixture over the top. Serve hot.
Allow any leftovers to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days.
