Low Sodium Hearty Beef Pasta
Satisfy your craving for comfort without compromising your health with this Low Sodium Hearty Beef Pasta recipe. Packed with lean ground beef, whole wheat pasta, and an array of vibrant vegetables like zucchini, carrots, and red bell pepper, this dish delivers robust flavor while keeping sodium levels low. A fragrant blend of dried basil, oregano, and a hint of black pepper enhances the savory no-salt-added tomato sauce and diced tomatoes. The recipe comes together in just 45 minutes, making it perfect for busy weeknights. Each bite is bursting with wholesome goodness, and a sprinkle of fresh parsley adds a refreshing finish. Whether you're watching your sodium intake or simply looking for a delicious, nutrient-rich meal, this hearty pasta will hit the spot!
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Recipe Information
Ingredients
- 12 ounces whole wheat pasta
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 15 ounces no-salt-added tomato sauce
- 14.5 ounces no-salt-added diced tomatoes
- 2 medium, grated carrots
- 1 medium, chopped red bell pepper
- 1 medium, chopped zucchini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Cook the whole wheat pasta according to the package instructions in a large pot of boiling water until al dente. Drain and set aside.
In a large skillet or a Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent, about 5 minutes.
Increase the heat to medium-high and add the lean ground beef, cooking until it is browned and cooked through, about 7-8 minutes. Break up the beef into small pieces with a wooden spoon as it cooks.
Add the no-salt-added tomato sauce, diced tomatoes, grated carrots, chopped red bell pepper, and chopped zucchini to the beef mixture.
Stir in the dried oregano, dried basil, and black pepper. If desired, add the red pepper flakes for an extra kick.
Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally, until the vegetables are tender and flavors are blended.
Mix the cooked pasta into the beef and vegetable sauce.
Garnish with chopped fresh parsley before serving. Serve hot and enjoy a hearty and flavorful meal!
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 2352 mg | 102% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 58.5 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3453 mg | 73% | |
*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.
