Low Sodium Pasta with Pesto Sauce
Indulge in a guilt-free twist on a classic favorite with our Low Sodium Pasta with Pesto Sauce, a vibrant and heart-healthy recipe designed to maximize flavor while minimizing salt. Featuring robust whole wheat pasta and a velvety homemade pesto made from fresh basil, unsalted pine nuts, garlic, and a touch of zesty lemon juice, this dish is perfect for anyone focused on wellness without sacrificing taste. A drizzle of olive oil, a sprinkle of Parmesan (optional), and a hint of black pepper complete the pesto, creating a luscious sauce that clings beautifully to the pasta with the help of reserved cooking water. Garnish with juicy cherry tomatoes for a burst of color and freshness, turning this 25-minute meal into a delightful sensory experience. Perfect for weeknight dinners, this low sodium recipe is proof that healthy eating can be both delicious and satisfying!
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Recipe Information
Ingredients
- 12 ounces Whole wheat pasta
- 2 cups Fresh basil leaves
- 0.25 cup Unsalted pine nuts
- 2 medium Garlic cloves
- 2 tablespoons Fresh lemon juice
- 0.25 cup Olive oil
- 0.25 cup Parmesan cheese, grated (optional for added flavor)
- 0.5 teaspoon Crushed black pepper
- 0.5 cup Water (pasta cooking water)
- 1 cup Cherry tomatoes (optional for garnish)
Instructions
Bring a large pot of water to a boil. Add the 12 ounces of whole wheat pasta and cook according to package instructions until al dente, usually around 9-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
While the pasta cooks, prepare the pesto. In a food processor, combine 2 cups of fresh basil leaves, 1/4 cup of unsalted pine nuts, 2 medium garlic cloves, and 2 tablespoons of fresh lemon juice. Pulse until the mixture is mostly smooth.
With the processor running, slowly drizzle in 1/4 cup of olive oil until the pesto is smooth and well combined. Add in 0.25 cup of grated Parmesan cheese, if using, and 0.5 teaspoon of crushed black pepper, and pulse to combine.
In a large mixing bowl, combine the cooked pasta and prepared pesto sauce. Add the reserved pasta cooking water a little at a time to help the pesto coat the pasta evenly and create a silky sauce.
Taste and adjust seasoning if necessary, keeping in mind the low sodium requirement.
Optionally, halve 1 cup of cherry tomatoes and scatter them on top for a fresh, colorful garnish.
Serve immediately, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 8.8 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 798 mg | 61% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1315 mg | 28% | |
*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.
