Low Sodium Pasta with Sausage
Elevate your weeknight dinner routine with this vibrant and heart-healthy Low Sodium Pasta with Sausage. Packed with wholesome ingredients like whole wheat pasta, tender baby spinach, juicy cherry tomatoes, and colorful bell peppers, this dish offers a burst of flavor without relying on excessive salt. The star of the recipe is the savory low sodium chicken sausage, which pairs beautifully with a no-salt-added tomato sauce infused with Italian seasoning and a hint of red pepper flakes for a subtle kick. Quick to prepare in under 40 minutes, this skillet recipe blends rich textures and bold flavors into a comforting, guilt-free meal. Perfectly versatile, it’s ideal for anyone seeking a low sodium option that doesn't skimp on taste. Finish with a sprinkle of Parmesan cheese for an optional touch of indulgence—serve hot for a delicious, nutrition-packed pasta dish that will quickly become a family favorite!
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Recipe Information
Ingredients
- 12 oz Whole wheat pasta
- 12 oz Low sodium chicken sausage
- 2 tbsp Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Bell peppers, assorted colors, sliced
- 1 cup Cherry tomatoes, halved
- 2 cups Baby spinach
- 1 tsp Italian seasoning
- 0.5 tsp Red pepper flakes
- 1 cup No-salt-added tomato sauce
- 0.25 tsp Black pepper, freshly ground
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
While the pasta is cooking, slice the low sodium chicken sausage into rounds.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
Add the sliced bell peppers and cook until they begin to soften, about 4 minutes.
Stir in the sausage slices, cook for another 5 minutes until they are browned, stirring occasionally.
Add the cherry tomatoes and baby spinach to the skillet, stirring until the tomatoes begin to soften and the spinach wilts.
Sprinkle the Italian seasoning and red pepper flakes into the skillet, stirring to combine.
Pour in the no-salt-added tomato sauce and mix well. Allow the sauce to simmer on low heat for about 5 minutes.
Add the cooked pasta to the skillet, tossing to combine with the sauce and sausages. Use reserved pasta water to loosen the sauce if needed.
Season with freshly ground black pepper to taste. If desired, sprinkle with grated Parmesan cheese before serving.
Serve hot, garnished with extra Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 35.1 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 918 mg | 71% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3360 mg | 71% | |
*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.
