Winter Italian Veggies

Cost/Serving: $0.82
Yield: [6 servings] / Serving Size = 1 cup
Ingredients:

2½ cups uncooked spiral pasta

2 cups water, divided in half

1 cup broccoli florets (fresh or frozen)

1 cup cauliflower florets (fresh or frozen)

2 medium zucchini, sliced

1 medium onion, chopped

1 cup chopped celery

1 (8 ounce) can tomato sauce

2 teaspoons dried basil

Salt (optional)

Directions:

1. Cook the pasta according to package directions.

2. Wash all vegetables.

3. Collect, cut, and measure all ingredients before starting to prepare the recipe.

4. Put 1 cup of water in a large skillet, and bring to a boil.

5. Add all the vegetables, cover, and cook for 5 minutes.

6. Add tomato sauce, remaining cup of water, and basil. Simmer for 5 more minutes.

7. Stir in cooked pasta. Taste, and add a small amount of salt if desired.

8. Serve hot.

9. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Be creative! Make it a meal by adding seasoned, cooked ground beef or turkey.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

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