Heart-Healthy Orecchiette Pasta with Tomato Sauce
Elevate your weeknight dinner game with this *Heart-Healthy Orecchiette Pasta with Tomato Sauce*, a wholesome and flavorful dish that's as nutritious as it is satisfying. Featuring tender whole wheat orecchiette tossed in a vibrant tomato sauce infused with the richness of extra-virgin olive oil, garlic, and a hint of crushed red pepper for a subtle kick, this recipe highlights fresh ingredients like cherry tomatoes, spinach, and basil for a garden-fresh appeal. The addition of low-sodium canned tomatoes and tomato paste ensures a robust flavor without compromising on your health goals. Ready in just 30 minutes, this vegetarian pasta dish is perfect for busy days and makes for a delicious, guilt-free meal that the whole family will enjoy. Optional Parmesan cheese allows you to customize to your taste while keeping the focus on heart-healthy goodness. A perfect combination of convenience, nutrition, and rustic Italian charm!
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Recipe Information
Ingredients
- 12 oz Whole wheat orecchiette pasta
- 2 tbsp Extra-virgin olive oil
- 4 large Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 2 cups Cherry tomatoes, halved
- 14.5 oz Low-sodium canned diced tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 0.25 cup Fresh basil leaves, chopped
- 2 cups Baby spinach leaves
- 0.25 tsp Ground black pepper
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and the whole wheat orecchiette pasta. Cook according to the package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, add the extra-virgin olive oil. Once hot, add the minced garlic and crushed red pepper flakes. Sauté for about 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for about 3-4 minutes until they begin to soften and release their juices.
Stir in the low-sodium canned diced tomatoes, including their juices, along with tomato paste and dried oregano. Stir to combine and cook for another 5-6 minutes to allow the flavors to meld.
Add the chopped fresh basil leaves and baby spinach. Cook until the spinach wilts, about 2 minutes.
Season the sauce with ground black pepper to taste. If desired, sprinkle the grated Parmesan cheese over the top.
Add the cooked orecchiette pasta to the sauce, tossing well to ensure the pasta is evenly coated with the sauce.
Serve immediately, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 28.9 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 976 mg | 75% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3074 mg | 65% | |
*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.
