Heart-Healthy Penne Pasta with Tomato Sauce and Parmesan Cheese
Satisfy your pasta cravings while nourishing your heart with this delicious and wholesome recipe for Heart-Healthy Penne Pasta with Tomato Sauce and Parmesan Cheese. Made with fiber-rich whole-grain penne, this dish is tossed in a vibrant tomato basil sauce, flavored with garlic, red onion, oregano, and a hint of crushed red pepper for a subtle kick. Fresh baby spinach adds a nutritious boost, while low-sodium vegetable broth keeps the dish light yet flavorful. A delicate touch of grated Parmesan cheese ties it all together for a satisfying finish. Quick to prepare in under 40 minutes, this recipe is perfect for busy nights when you want a healthier version of classic Italian comfort food. Whether you're cooking for the family or meal prepping, this heart-healthy pasta is sure to become a staple in your rotation!
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Recipe Information
Ingredients
- 12 ounces whole-grain penne pasta
- 2 tablespoons extra virgin olive oil
- 3 units garlic cloves, minced
- 1 medium red onion, chopped
- 4 large fresh tomatoes, diced
- 10 leaves basil leaves, fresh
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 1 cup low-sodium vegetable broth
- 2 tablespoons Parmesan cheese, grated
- 2 cups baby spinach
- to taste salt
- to taste black pepper, freshly ground
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and the whole-grain penne pasta. Cook according to package instructions until al dente, then drain and set aside.
Meanwhile, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and chopped red onion, sautéing for 2-3 minutes until the onion is translucent.
Add the diced tomatoes to the skillet, stirring occasionally, and cook for an additional 5 minutes, allowing the tomatoes to soften and release their juices.
Stir in the basil leaves, dried oregano, and crushed red pepper flakes. Cook for another 2 minutes to let the flavors meld.
Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer. Allow the sauce to cook for 10 minutes, reducing slightly.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Season the tomato sauce with salt and freshly ground black pepper to taste.
Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the sauce.
Divide the pasta among four plates. Top each serving with a light sprinkle of grated Parmesan cheese.
Serve immediately and enjoy your heart-healthy meal!
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 282.5 g | 103% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 18.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1778 mg | 38% | |
*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.
