Low Sodium Pasta with Beef
Indulge in a wholesome and heart-healthy twist with this Low Sodium Pasta with Beef, a flavorful dish that doesn’t compromise on taste. Made with hearty whole wheat pasta and lean ground beef, this recipe is packed with colorful vegetables like bell peppers, onions, and carrots, infusing every bite with vibrant nutrition. The savory sauce features no-salt-added diced tomatoes and tomato sauce, beautifully seasoned with dried basil, oregano, and a touch of black pepper for a balanced, aromatic profile. Perfect for those watching their sodium intake, this easy-to-make meal comes together in just 45 minutes and is ideal for busy weeknights. Serve it warm, topped with fresh parsley, for a comforting and satisfying dinner the whole family will love.
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Recipe Information
Ingredients
- 12 ounces whole wheat pasta
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 large, diced onion
- 1 large, diced bell pepper
- 1 large, grated carrot
- 3 cloves, minced garlic
- 1 15-ounce can no-salt-added diced tomatoes
- 1 8-ounce can no-salt-added tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Bring a large pot of water to a boil, and cook the whole wheat pasta according to package instructions. Once cooked, drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the diced bell pepper and grated carrot to the skillet. Continue to sauté for another 4 minutes until the vegetables are tender.
Push the vegetables to the side of the skillet, increase the heat to medium-high, and add the lean ground beef. Cook, breaking it apart with a spoon, until browned all over, about 6-8 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the no-salt-added diced tomatoes and tomato sauce to the skillet, followed by dried oregano, dried basil, and black pepper. Mix well to combine.
Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
Incorporate the cooked pasta into the beef and vegetable sauce, tossing to ensure the pasta is well coated.
Serve the pasta hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 33.0 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2257 mg | 48% | |
*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.
