Low Sodium Cheesy Vegetable Pasta
Elevate your weeknight dinners with this wholesome Low Sodium Cheesy Vegetable Pasta—a delightful blend of whole grain pasta, vibrant garden-fresh vegetables, and a rich, creamy sauce made with low-sodium ricotta and parmesan cheeses. This recipe is a heart-healthy twist on classic cheesy pasta, featuring a medley of sautéed broccoli, zucchini, red bell peppers, carrots, and baby spinach, perfectly seasoned with aromatic herbs like basil, oregano, and parsley. With a prep time of just 15 minutes and ready in under 40, this flavorful dish is a quick, nutritious option that doesn’t compromise on taste. Perfect for families or health-conscious foodies, it combines comfort food indulgence with low-sodium goodness—all in one satisfying, veggie-packed bowl.
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Recipe Information
Ingredients
- 12 oz Whole grain pasta
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 cups Broccoli florets
- 1 Red bell pepper, diced
- 1 Zucchini, sliced
- 1 Carrot, julienned
- 2 cups Baby spinach
- 1 cup Low-sodium vegetable broth
- 1 cup Low-sodium, part-skim ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of water to a boil. Add the whole grain pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until the garlic is fragrant.
Add the broccoli florets, diced red bell pepper, sliced zucchini, and julienned carrot to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
Stir in the baby spinach and cook for an additional 2 minutes until wilted.
Pour in the low-sodium vegetable broth and bring to a gentle simmer.
Reduce the heat to low and stir in the part-skim ricotta cheese and grated parmesan cheese. Mix well until the cheeses melt and the sauce is creamy.
Add the cooked pasta to the skillet, stirring well to combine with the cheesy vegetable sauce.
Season the pasta dish with black pepper, dried basil, and dried oregano, adjusting to taste.
Garnish with fresh parsley before serving.
Serve immediately while hot and enjoy a delicious low sodium cheesy vegetable pasta.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 25.6 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1366 mg | 105% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2135 mg | 45% | |
*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.
