Low Fat Rigatoni Pasta with Tomato Sauce
Looking for a guilt-free indulgence? This Low Fat Rigatoni Pasta with Tomato Sauce is the perfect combination of hearty and healthy, ideal for those craving a comforting Italian meal that won’t compromise their health goals. Featuring nutrient-rich whole wheat rigatoni, a vibrant tomato sauce infused with fragrant garlic, oregano, and basil, and a hint of red pepper flakes for a kick, this dish is big on flavor while staying low in fat. A quick sauté of onions and garlic in olive oil forms the base of the sauce, which comes together effortlessly with crushed tomatoes and tomato paste. Topped with fresh parsley and optionally finished with grated parmesan cheese, this wholesome pasta recipe is as easy to prepare as it is delicious. Ready in just 40 minutes, it's perfect for busy weeknights. Keep it satisfying yet light for the perfect addition to your healthy recipe collection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces whole wheat rigatoni pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 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, chopped
- 0.25 cup grated parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil.
Add the whole wheat rigatoni pasta and cook according to package instructions until al dente. This usually takes about 10-12 minutes.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for about 5 minutes, or until the onion is soft and translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the crushed tomatoes and tomato paste to the skillet, stirring to combine.
Sprinkle in the dried oregano, dried basil, red pepper flakes, salt, and black pepper, stirring everything well.
Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
Once the pasta is cooked, drain it and add it directly to the skillet with the tomato sauce.
Toss the pasta in the sauce until evenly coated.
Stir in the fresh parsley and adjust seasoning with extra salt or pepper if needed.
Serve the pasta hot, garnished with a sprinkle of grated parmesan cheese if desired.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 38.9 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 949 mg | 73% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3209 mg | 68% | |
*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.
