Heart-Healthy Classic Spaghetti with Marinara Sauce
Savor the comforting flavors of our Heart-Healthy Classic Spaghetti with Marinara Sauce, a wholesome twist on a beloved Italian favorite. This recipe features nutrient-rich whole wheat spaghetti, paired with a robust, homemade marinara sauce brimming with the goodness of finely chopped onion, carrot, and celery. Seasoned with aromatic herbs like dried oregano and basil, and a hint of red pepper flakes for gentle heat, this dish delivers big flavor without compromising on nutrition. Simmered to perfection in heart-friendly extra virgin olive oil, the sauce is vibrant yet simple, making it a breeze for weeknight dinners. Garnished with freshly chopped parsley, this meal is as delightful to look at as it is to eat. Ready in under an hour and perfect for four, it’s a go-to option for a satisfying and health-conscious pasta night.
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Recipe Information
Ingredients
- 12 ounces whole wheat spaghetti
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of water to a boil for the spaghetti. Once boiling, add a pinch of salt and the whole wheat spaghetti. Cook for about 9-11 minutes or until al dente, following package instructions. Drain and set aside.
While the spaghetti cooks, heat the extra virgin olive oil in a large saucepan over medium heat.
Add the finely chopped onion, carrot, and celery to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Pour in the crushed tomatoes, stirring well to combine with the vegetables.
Add the dried oregano, dried basil, red pepper flakes, freshly ground black pepper, and salt to the tomato mixture. Stir well.
Bring the marinara sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally, until it thickens and the flavors meld.
Once the sauce is ready, taste and adjust seasoning if necessary.
Toss the cooked spaghetti with the marinara sauce until well-coated.
Serve the spaghetti with a sprinkle of fresh parsley on top for garnish.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 45.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3948 mg | 84% | |
*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.
