Low Sodium Fusilli Pasta with Tomato Sauce
Indulge in the comforting goodness of *Low Sodium Fusilli Pasta with Tomato Sauce*, a healthy twist on a classic Italian favorite. This heart-friendly recipe features nutrient-rich whole wheat fusilli paired with a flavorful homemade tomato sauce made from no-salt-added crushed tomatoes. Enhanced with aromatic garlic, onions, and a medley of dried herbs like oregano and basil, this dish packs all the savoriness without the extra sodium. A touch of red pepper flakes adds mild heat, while fresh parsley and basil deliver a vibrant finish. Ready in just 40 minutes and perfect for four servings, this pasta is ideal for anyone seeking a wholesome, low-sodium meal that doesn't skimp on taste. Serve it warm and let its hearty flavors transform your mealtime!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 350 grams whole wheat fusilli pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 800 grams canned no-salt-added crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 5 large leaves fresh basil leaves, torn
Instructions
Bring a large pot of water to a boil. Add the whole wheat fusilli pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent and soft.
Add the minced garlic to the onions and sauté for an additional minute, being careful not to burn the garlic.
Pour in the canned no-salt-added crushed tomatoes and stir well to combine with the onions and garlic.
Season the tomato sauce with dried oregano, dried basil, black pepper, and red pepper flakes.
Reduce the heat to low and let the sauce simmer uncovered for about 15 minutes, stirring occasionally.
Taste the sauce and adjust seasoning if needed, understanding the sodium content will remain low.
Once the sauce has thickened slightly, add the cooked fusilli pasta to the skillet and toss to coat the pasta evenly with the sauce.
Continue to cook for another 2-3 minutes, just to warm the pasta through.
Remove the skillet from heat and sprinkle the pasta with fresh chopped parsley and torn basil leaves before serving.
Serve the pasta warm and enjoy a delicious low sodium meal.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 318.3 g | 116% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 40.8 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3872 mg | 82% | |
*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.
