Garden Veggie Sauce

1. Combine undrained tomatoes, tomato paste, basil and honey.

2. Bring to boil and reduce heat.

3. Simmer, uncovered for 5 minutes.

4. Add squash, asapargus, mushrooms and carrot.

5. Cook covered for 5- 7 minutes until veggies are tender.

6. Season with salt/pepper to taste.

7. *Sprinkleon your favorite cheese and enjoy.

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Nutrient	Quantity
Total fats	2.1065 g
Protein	36.0939 g
Carbohydrates	32.4983 g
Energy	275.6483 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0779 g
Water	547.9954 g
Aspartic acid	1.1456 g
Calcium, Ca	247.0107 mg
Lutein + zeaxanthin	305.885 g
Fiber, total dietary	8.5091 g
Carotene, beta	6359.1661 g
Niacin	8.0383 mg
Vitamin A, RAE	677.5228 g
Arginine	0.339 g
Riboflavin	0.6029 mg
Tocopherol, beta	0.0061 mg
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	2.77 g
Sodium, Na	201.1062 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0268 g
Total lipid (fat)	2.1065 g
Manganese, Mn	0.7424 mg
Fructose	2.208 g
Proline	0.234 g
Fatty acids, total saturated 16:0	0.2532 g
Sucrose	2.2859 g
Choline, total	133.2818 mg
Sugars, total	19.6157 g
Serine	0.321 g
Fatty acids, total saturated 18:0	0.0778 g
Fatty acids, total saturated 20:4 undifferentiated	0.0737 g
Vitamin B-6	0.8406 mg
Selenium, Se	31.5882 g
Ash	5.5334 g
Vitamin D	15.3087 IU
Fatty acids, total saturated 18:1 undifferentiated	0.2211 g
Pantothenic acid	2.9598 mg
Phenylalanine	0.291 g
Copper, Cu	0.9033 mg
Betaine	0.3826 mg
Thiamin	0.4185 mg
Retinol	42.5 g
Methionine	0.0894 g
Iron, Fe	5.1817 mg
Carbohydrate, by difference	32.4983 g
Phosphorus, P	504.9705 mg
Folate, total	80.2262 g
Tocopherol, gamma	0.1706 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0326 g
Lycopene	9205.09 g
Alanine	0.3942 g
Cholesterol	70.8333 mg
Valine	0.3201 g
Fatty acids, total saturated 18:2 undifferentiated	0.3982 g
Glycine	0.2996 g
Carotene, alpha	2340.7448 g
Glucose (dextrose)	4.2246 g
Fatty acids, total saturated 14:0	0.0031 g
Zinc, Zn	3.1167 mg
Isoleucine	0.2824 g
Maltose	0.0896 g
Fatty acids, total saturated 12:0	0.001 g
Fatty acids, total polyunsaturated	0.6464 g
Leucine	0.4373 g
Tocotrienol, alpha	0.0061 mg
Vitamin A, IU	12849.4479 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.017 g
Folate, DFE	80.2262 g
Tryptophan	0.0596 g
Vitamin C, total ascorbic acid	85.1444 mg
Galactose	0.0072 g
Campesterol	1.701 mg
Starch	0.9427 g
Tyrosine	0.1957 g
Vitamin B-12	1.4167 g
Vitamin K (phylloquinone)	50.0903 g
Fatty acids, total saturated	0.3378 g
Histidine	0.1636 g
Fatty acids, total monounsaturated	0.2478 g
Threonine	0.378 g
Folate, food	80.2262 g
Vitamin D (D2 + D3)	0.3402 g
Cryptoxanthin, beta	1.219 g
Vitamin D2 (ergocalciferol)	0.3402 g
Vitamin E (alpha-tocopherol)	3.5336 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0468 g
Magnesium, Mg	105.3455 mg
Lysine	0.3884 g
Potassium, K	1809.2829 mg
Cystine	0.1372 g
Fluoride, F	1.952 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Honey	0.5 teaspoon	0	0	0
Carrot	1	25.01	5.8438	0.1464
Pasta	0	0	0	0
Tomato	1 can	62.069	13.7631	0.5397
Mushroom	3 ounces	28.9165	5.7748	0.4167
Zucchini	2	6.72	0.9952	0.128
Pepper	0	0	0	0
Tomato paste	2 tablespoons	26.24	6.0512	0.1504
Basil	1 tablespoon	0.6095	0.0702	0.017
asparagus spear	5 ounces	126.0833	0	0.7083