Italian Vegetable Pasta

This fiber-rich pasta dish is packed with nutrient-dense vegetables like broccoli and cauliflower, offering a satisfying and heart-healthy meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 cups water (divided)
• 1 cup broccoli florets · 191 kcal in the whole recipe
• 1 cup cauliflower florets · 192 kcal in the whole recipe
• 2 small zucchini, sliced · 75 kcal in the whole recipe
• 1 small onion, diced · 61 kcal in the whole recipe
• 3 celery stalks, chopped · 128 kcal in the whole recipe
• 1 can (8 ounces) low-sodium tomato sauce · 120 kcal in the whole recipe
• 2 teaspoons dried basil · 10 kcal in the whole recipe
• 1 teaspoon salt (optional)
• 1 pound package of pasta, any shape · 1563 kcal in the whole recipe

Method

1. Cook the pasta in a large pot of boiling water according to package directions, then drain and set aside.

   

2. In a saucepan, bring 1 cup of water to a boil. Add the broccoli, cauliflower, zucchini, onion, and celery, then cook for 5 minutes.

   

3. Stir in the tomato sauce, the remaining 1 cup of water, dried basil, and salt if using.

   

4. Simmer the mixture over medium-low heat until the vegetables are tender and the sauce is thoroughly heated.

   

5. Toss the warm vegetable sauce with the cooked pasta and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.