Low Sodium Cheesy Spaghetti
Indulge in a guilt-free twist on comfort food with this Low Sodium Cheesy Spaghetti recipe, a perfect blend of creamy decadence and wholesome ingredients. Featuring tender al dente spaghetti smothered in a velvety sauce made from unsalted butter, whole milk, and low-sodium mozzarella cheese, this dish delivers rich flavor without extra salt. Fresh baby spinach adds a nutritious touch, while vibrant hints of garlic, lemon zest, and fresh basil elevate the dish with bold, aromatic layers. Red pepper flakes provide a gentle kick of spice for balance, and a dash of Parmesan cheese completes the cheesy perfection. Ready in just 30 minutes and ideal for weeknight dinners, this low sodium pasta recipe is a satisfying, heart-healthy alternative that doesn’t skimp on flavor. Perfectly comforting, yet light and refreshing—your taste buds will thank you!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp unsalted butter
- 3 large garlic cloves
- 1.5 cups whole milk
- 1 cup low-sodium shredded mozzarella cheese
- 0.5 cup freshly grated Parmesan cheese
- 2 cups baby spinach
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 0.25 cup fresh basil leaves
- 1 tsp lemon zest
Instructions
Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the spaghetti.
While the pasta is cooking, finely mince the garlic cloves.
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Slowly whisk in the whole milk, continuing to stir frequently. Allow the mixture to heat but not boil.
Gradually add the low-sodium mozzarella and Parmesan cheese to the skillet, stirring constantly until the cheese is fully melted and the sauce is smooth.
Reduce the heat to low. Add the baby spinach to the sauce and stir gently until wilted.
Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the cheese sauce. If the sauce is too thick, add reserved pasta water a bit at a time until the desired consistency is reached.
Season the spaghetti with black pepper and red pepper flakes, ensuring everything is well combined.
Remove the skillet from heat and add fresh basil leaves and lemon zest, gently tossing again.
Serve immediately, garnishing with any leftover fresh basil leaves if desired.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 20.9 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2706 mg | 208% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1075 mg | 23% | |
*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.
