Low Fat Penne Pasta with Tomato Sauce
Savor the comforting flavors of this Low Fat Penne Pasta with Tomato Sauce, a wholesome and guilt-free twist on a classic Italian favorite. Made with nutrient-rich whole wheat penne and paired with a vibrant, homemade tomato sauce bursting with aromatic garlic, onion, and a medley of dried herbs, this dish is as healthy as it is delicious. A touch of red pepper flakes adds a gentle kick, while fresh parsley and a sprinkle of Parmesan cheese finish it off with elegance. Ready in just 40 minutes and perfect for weeknight dinners, this recipe is a low-fat, heart-healthy option that doesn’t skimp on taste. Serve it as a standalone entrée or pair it with a fresh green salad for a complete, balanced meal. Ideal for pasta lovers seeking a nutritious choice, this recipe is sure to become a regular on your dinner table!
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Recipe Information
Ingredients
- 12 ounces whole wheat penne pasta
- 1 tablespoon olive oil
- 1 medium onion
- 3 large garlic cloves
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.25 cup Parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook the whole wheat penne pasta according to package instructions until al dente. This usually takes around 10-12 minutes. Drain and set aside.
While the pasta is cooking, finely chop one medium onion and mince three large garlic cloves.
In a large saucepan, heat one tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
Add the minced garlic to the pan and sauté for another minute, being careful not to burn the garlic.
Stir in the 28 ounces of canned crushed tomatoes, followed by one teaspoon each of dried oregano and dried basil, and 0.5 teaspoon of red pepper flakes.
Season the sauce with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir well to combine.
Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally until it thickens slightly.
Once the sauce has thickened, taste and adjust seasoning if necessary.
Add the cooked pasta to the sauce and toss gently to combine, ensuring the pasta is well coated with the sauce.
Finely chop two tablespoons of fresh parsley and sprinkle over the pasta for a fresh burst of flavor.
Serve the pasta with a sprinkle of 0.25 cup of Parmesan cheese on top.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 313.7 g | 114% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 52.5 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4532 mg | 96% | |
*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.
