Heart-Healthy Creamy Garlic Parmesan Pasta
Elevate your weeknight meals with this Heart-Healthy Creamy Garlic Parmesan Pasta—a perfect combination of indulgence and wellness. Made with nutrient-rich whole wheat pasta, this dish offers a velvety sauce crafted from low-fat milk, low-sodium vegetable broth, and freshly grated Parmesan cheese, ensuring a lighter take on classic comfort food. Sautéed garlic infuses the sauce with aromatic depth, while baby spinach and fresh basil provide a wholesome burst of flavor and vibrant color. Enhanced with a hint of lemon juice and a sprinkle of crushed red pepper flakes, this pasta delivers a balanced, satisfying meal that’s as nutritious as it is delicious. Ready in just 30 minutes, it’s a quick, heart-healthy option for any busy home cook. Perfect for health-conscious foodies, this recipe will turn any dinner into a guilt-free pleasure!
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Recipe Information
Ingredients
- 8 ounces Whole wheat pasta
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 cup Low-sodium vegetable broth
- 1 cup Low-fat milk
- 2 tablespoons Cornstarch
- 0.5 cup Freshly grated Parmesan cheese
- 2 cups Baby spinach
- 0.25 cup Fresh basil leaves, chopped
- 0.5 teaspoon Crushed red pepper flakes
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
Instructions
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
In a small bowl, mix the cornstarch with a few tablespoons of the low-fat milk to form a slurry. Set aside.
Add the low-sodium vegetable broth and the remaining low-fat milk to the skillet with the garlic. Stir and bring to a simmer.
Once simmering, slowly whisk in the cornstarch slurry. Continue whisking until the sauce thickens, about 3-4 minutes.
Reduce the heat to low and gradually add the grated Parmesan cheese, stirring until fully melted and the sauce is smooth.
Add the cooked pasta, baby spinach, and chopped basil to the skillet. Toss everything together until the spinach is wilted and evenly coated with the sauce.
Season the pasta with crushed red pepper flakes, salt, and black pepper. Adjust seasoning to taste.
Just before serving, stir in the lemon juice for a touch of brightness.
Serve the pasta warm, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 14.5 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1794 mg | 138% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 923 mg | 20% | |
*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.
