Heart-Healthy Creamy Lemon Pasta
Brighten up mealtime with this vibrant and nutritious Heart-Healthy Creamy Lemon Pasta! This guilt-free recipe transforms wholesome ingredients like whole wheat pasta, fresh baby spinach, cherry tomatoes, and non-fat Greek yogurt into a luscious and zesty dish that’s perfect for health-conscious food lovers. The creamy sauce, infused with freshly squeezed lemon juice and zest, is delicately balanced by savory garlic and aromatic vegetable broth. Topped with grated Parmesan, fresh basil, and a sprinkle of black pepper, this hearty yet light pasta is both satisfying and packed with heart-friendly goodness. Ready in just 30 minutes, it’s ideal for busy weeknights or elegant lunches. Make it a staple with this flavorful twist on classic comfort food! Keywords: Heart-Healthy Pasta, Creamy Lemon Pasta, Whole Wheat Recipe, Easy Healthy Dinner, Quick Pasta Recipe.
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Recipe Information
Ingredients
- 12 oz Whole wheat pasta (spaghetti or linguine)
- 2 tbsp Olive oil
- 2 Garlic cloves, minced
- 1 cup Low-sodium vegetable broth
- 2 tbsp Lemon juice, freshly squeezed
- 1 tsp Lemon zest
- 1 cup Plain Greek yogurt (non-fat)
- 3 cups Baby spinach
- 1 cup Cherry tomatoes, halved
- 1 oz Parmesan cheese, grated
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Fresh basil, chopped
Instructions
Cook the whole wheat pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, add the olive oil. Once heated, add minced garlic and sauté for 1-2 minutes until fragrant.
Pour the vegetable broth into the skillet, bringing it to a gentle simmer.
Reduce the heat to low, then stir in the lemon juice and lemon zest.
Carefully whisk in the Greek yogurt to the broth mixture until smooth and creamy. Do not let it boil to prevent yogurt from curdling.
Add the baby spinach and cherry tomatoes to the skillet, cooking until the spinach wilts and the tomatoes are slightly softened, about 2-3 minutes.
Add the cooked pasta to the skillet, tossing it with the creamy lemon sauce and vegetables. If needed, use the reserved pasta water to achieve the desired sauce consistency.
Season with salt, black pepper, and sprinkle half of the Parmesan cheese. Toss to combine.
Remove from heat and serve the pasta warm, garnished with fresh basil and the remaining Parmesan cheese.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 14.9 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 918 mg | 71% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1727 mg | 37% | |
*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.
