Low Sodium Creamy Lemon Pasta
Brighten your dinner menu with this luscious Low Sodium Creamy Lemon Pasta, a healthier twist on a classic favorite that doesn’t compromise on flavor. Made with whole wheat spaghetti and a silky, zesty sauce crafted from low-sodium vegetable broth, heavy cream, fresh lemon juice, and zest, this dish is a delightful balance of creamy and tangy. Sautéed garlic and a hint of Parmesan cheese infuse the sauce with rich depth, while a garnish of fresh parsley and lemon slices adds an elegant touch. Ready in just 30 minutes, this quick and easy pasta recipe is perfect for a light yet satisfying weeknight meal. Serve it alongside a crisp side salad for a wholesome and irresistible low-sodium dinner option.
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Recipe Information
Ingredients
- 12 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 1 cup low-sodium vegetable broth
- 1 cup heavy cream
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 0.5 teaspoon freshly ground black pepper
- 0.5 cup grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 4 thin (for garnish) lemon slices
Instructions
Begin by boiling a large pot of water for the spaghetti. Once boiling, add the whole wheat spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute, being careful not to burn the garlic.
Pour in the low-sodium vegetable broth and allow it to simmer for about 3 minutes to slightly reduce.
Lower the heat to medium-low and stir in the heavy cream, lemon juice, and lemon zest. Add the unsalted butter, stirring constantly until the butter is melted and the sauce is well combined.
Season the sauce with freshly ground black pepper and gradually add the grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Adjust the sauce consistency with reserved pasta water if needed.
Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the lemon cream sauce.
Continue to cook over low heat for 2-3 minutes, allowing the pasta to absorb the flavors.
Remove the pasta from heat and garnish with freshly chopped parsley and thin lemon slices.
Serve immediately, enjoying the burst of creamy and tangy flavors in each bite.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 6.0 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 954 mg | 20% | |
*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.
