Low Sodium Herb-Infused Pasta
Elevate your pasta night with this vibrant and heart-healthy recipe for Low Sodium Herb-Infused Pasta, a flavorful dish that balances indulgence and nutrition. Made with whole wheat pasta, fresh herbs like basil, parsley, and thyme, and a medley of garlic and juicy cherry tomatoes, this recipe delivers bold, satisfying flavors without relying on added salt. The subtle zing of lemon zest and the peppery kick of arugula add layers of complexity, while grated Parmesan lends a touch of richness to the dish. Perfect for those seeking a wholesome yet delicious meal, this pasta recipe is quick to prepare—ready in just 30 minutes from start to finish—and ideal for weeknight dinners or casual entertaining. Serve it warm and garnish with extra herbs for a fresh, aromatic finish that’s sure to delight your taste buds!
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Recipe Information
Ingredients
- 8 ounces Whole wheat pasta
- 3 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 0.5 cup Fresh basil leaves, chopped
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Fresh thyme leaves
- 1 cup Cherry tomatoes, halved
- 1 teaspoon Lemon zest
- 0.25 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese
- 2 cups Arugula
Instructions
Bring a large pot of water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes to the pan and cook for 3-4 minutes until they start to soften.
Stir in the fresh basil, parsley, and thyme, cooking for another minute to allow the flavors to combine.
Add the cooked pasta to the pan, tossing gently to coat with the garlic and herb mixture. If the pasta seems dry, add a little reserved pasta water until it reaches your desired consistency.
Stir in the lemon zest and black pepper, adjusting each to taste.
Remove the pan from the heat and toss in the grated Parmesan cheese until melted and well incorporated.
Gently fold in the arugula so it wilts slightly but retains its bright green color.
Serve the pasta warm, garnished with additional herbs or Parmesan cheese if desired.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 7.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1709 mg | 36% | |
*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.
