Low Sodium Fettuccine Pasta with Tomato Sauce
Savor the comforting flavors of this Low Sodium Fettuccine Pasta with Tomato Sauce, a heart-healthy twist on a classic Italian favorite. Featuring tender fettuccine coated in a vibrant, aromatic sauce made from no-salt-added crushed tomatoes, garlic, and onion, this recipe ensures bold taste without compromising your dietary needs. Dried basil, oregano, and a touch of red pepper flakes deliver a delightful depth of flavor, while fresh parsley adds a pop of freshness to every bite. With just 10 minutes of prep time and 30 minutes total, this dish is perfect for busy weeknight dinners or casual gatherings. Serve it as-is for a dairy-free option or finish with a sprinkle of Parmesan for added indulgence. Simple, wholesome, and utterly satisfying—this low sodium pasta recipe is sure to become a new go-to!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 medium Onion
- 28 ounces Canned no-salt-added crushed tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Cook the fettuccine pasta according to package directions in a large pot of boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Finely mince the garlic and chop the onion.
In a large saucepan, heat the olive oil over medium heat.
Add the minced garlic and chopped onion to the saucepan and sauté until the onion is translucent and garlic is fragrant, about 5 minutes.
Stir in the no-salt-added crushed tomatoes, dried basil, dried oregano, black pepper, and red pepper flakes into the saucepan.
Bring the tomato sauce to a simmer, then reduce the heat to low and let it simmer uncovered for about 15 minutes, stirring occasionally.
If the sauce becomes too thick, slowly add reserved pasta water to reach the desired consistency.
Add the fettuccine pasta to the saucepan and toss to combine with the tomato sauce. Ensure the pasta is evenly coated.
Chop the fresh parsley and sprinkle over the pasta. Toss once more to combine.
Serve immediately. Optionally, sprinkle each serving with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 48.9 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 885 mg | 68% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2451 mg | 52% | |
*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.
