Heart-Healthy Classic Red Sauce Pasta
Transform your pasta nights with this **Heart-Healthy Classic Red Sauce Pasta**, a wholesome twist on the beloved Italian favorite. This vibrant dish features nutrient-packed whole grain pasta coated in a rich, homemade tomato sauce brimming with fresh vegetables like red bell pepper, zucchini, and spinach. Seasoned with aromatic spices including oregano, basil, and a touch of red pepper flakes, this recipe delivers bold flavors while keeping your health in mind. Made with heart-healthy extra-virgin olive oil and topped optionally with fresh basil and Parmesan cheese, it's perfect for guilt-free indulgence. Ready in just 45 minutes, this easy-to-make recipe is ideal for a quick weeknight dinner or a cozy family meal. Bring comfort to your table while nourishing your body with this vegetable-forward pasta delight!
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Recipe Information
Ingredients
- 12 ounces Whole grain pasta (such as whole wheat, brown rice, or chickpea pasta)
- 2 tablespoons Extra-virgin olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 medium Carrot, grated
- 28 ounces Canned unsalted crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 4 cups Fresh spinach
- 0.25 cup Fresh basil leaves, chopped (for garnish)
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
1. Bring a large pot of water to a boil and cook the whole grain pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, heat the extra-virgin olive oil.
3. Add the chopped onion to the skillet and sauté for about 3 minutes until translucent.
4. Stir in the minced garlic, diced red bell pepper, diced zucchini, and grated carrot. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
5. Add the canned crushed tomatoes and tomato paste to the vegetable mixture. Stir well to combine.
6. Season the mixture with dried oregano, dried basil, red pepper flakes, salt, and freshly ground black pepper. Stir to combine.
7. Bring the sauce to a gentle simmer, lower the heat, and let it cook uncovered for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
8. Add the fresh spinach leaves and stir until they wilt into the sauce, about 2 minutes.
9. Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly.
10. Serve the pasta hot, garnished with chopped fresh basil and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 51.0 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1268 mg | 98% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3978 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
