Low Sodium Fettuccine with Tomato Sauce
Experience the perfect balance of flavor and health with our Low Sodium Fettuccine with Tomato Sauce recipe—a heart-healthy twist on a classic Italian favorite. Featuring whole wheat fettuccine and a rich tomato sauce made from no-salt-added crushed tomatoes, this dish is packed with wholesome goodness and savory aromatics like garlic, onion, oregano, and basil. The sauce is simmered to perfection, creating a luscious coating for the pasta, while fresh basil and optional Parmesan cheese add a delightful finishing touch. Ready in under 40 minutes, this recipe ensures you can enjoy a satisfying, low-sodium meal without compromising on taste. Perfect for family dinners or meal prep, this guilt-free pasta is a crowd-pleaser for all ages!
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Recipe Information
Ingredients
- 12 ounces whole wheat fettuccine
- 2 tablespoons olive oil
- 1 unit small onion, finely chopped
- 3 units garlic cloves, minced
- 28 ounces crushed tomatoes (no salt added)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon fresh ground black pepper
- 0.5 cup fresh basil leaves
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of water to a boil and cook the whole wheat fettuccine according to the package instructions. Drain and set aside.
In a large saucepan, heat the olive oil over medium heat.
Add the finely chopped onion to the saucepan and sauté for about 5 minutes, or until it becomes translucent.
Add the minced garlic to the onion and sauté for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes into the saucepan.
Stir in the dried basil, dried oregano, and fresh ground black pepper.
Bring the mixture to a simmer and allow it to cook for about 15-20 minutes, stirring occasionally, until the sauce is slightly thickened.
Adjust the seasoning if necessary, keeping in mind the low sodium requirement.
Add the cooked fettuccine to the sauce and toss to combine and coat the pasta thoroughly with the sauce.
Serve the fettuccine hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 311.0 g | 113% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 39.8 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 920 mg | 71% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3069 mg | 65% | |
*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.
