Low Sodium Pasta with Beans
Wholesome, hearty, and brimming with vibrant flavors, this Low Sodium Pasta with Beans is a nutritious twist on a classic comfort dish. Tender whole wheat pasta is tossed with a medley of sautéed vegetables, including zucchini, red bell pepper, and cherry tomatoes, for a burst of freshness in every bite. Protein-packed white beans and a light, aromatic broth create a filling yet low-sodium sauce, while the finishing touch of lemon juice, fresh basil, and parsley elevates the dish with bright and zesty notes. Ready in just 40 minutes, this plant-based recipe is perfect for a quick, healthy weeknight meal. Packed with flavor, nutrients, and texture, it’s a satisfying choice for anyone seeking a heart-healthy, low-sodium dinner option.
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Recipe Information
Ingredients
- 8 ounces Whole wheat pasta
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 Medium onion, diced
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 1 cup Low sodium vegetable broth
- 15 ounces Canned white beans, rinsed and drained
- 1 Lemon, juiced
- 1 tablespoon Fresh basil, chopped
- 1 tablespoon Fresh parsley, chopped
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté for about 3 minutes until the onion becomes translucent.
Add the diced red bell pepper and zucchini to the skillet. Cook for an additional 5 minutes until the vegetables start to soften.
Stir in the halved cherry tomatoes and continue to cook for another 3 minutes until they begin to release their juices.
Pour in the low sodium vegetable broth and bring to a simmer. Add the rinsed and drained white beans, and simmer for 5 minutes, allowing the flavors to meld together.
Stir in the cooked pasta, ensuring it is well coated with the mixture in the skillet.
Remove the skillet from the heat and add the lemon juice, fresh basil, and parsley. Toss everything thoroughly to combine.
Season with black pepper to taste and serve immediately.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 23.4 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3152 mg | 67% | |
*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.
