Low Sodium Pasta with Tomato Sauce and Cheese
Indulge in the comforting flavors of this Low Sodium Pasta with Tomato Sauce and Cheese, a wholesome twist on a classic favorite that's perfect for anyone seeking a heart-healthy, flavorful meal. Made with nutrient-rich whole wheat pasta, a vibrant tomato sauce crafted from no-salt-added diced tomatoes, and a fragrant blend of dried herbs like oregano and basil, this recipe is a deliciously low-sodium alternative without sacrificing taste. The sautéed onions and garlic build a savory base, while just a touch of crushed red pepper adds a subtle kick. Finished with a generous sprinkle of freshly grated Parmesan cheese and fresh basil, this dish is both satisfying and simple, ready in just 40 minutes. Whether you're watching your sodium intake or just craving a lighter version of your favorite pasta dish, this recipe is a winning combination of health and flavor. Perfect for weeknight dinners or meal prep, it serves four and pairs wonderfully with a crisp green salad or steamed vegetables.
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Recipe Information
Ingredients
- 300 grams whole wheat pasta
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 1 400g can no-salt-added diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, chopped
- 50 grams Parmesan cheese, grated
- 2 liters water
Instructions
Bring 2 liters of water to a boil in a large pot over high heat. Once boiling, add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
Meanwhile, in a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently, until fragrant.
Stir in the no-salt-added diced tomatoes and tomato paste. Mix well to combine with the onions and garlic.
Lower the heat and add the dried oregano, dried basil, crushed red pepper flakes, and black pepper. Stir to integrate the spices into the tomato mixture.
Let the sauce simmer on low heat for about 10 minutes to thicken slightly, stirring occasionally.
Once the sauce has thickened, add the cooked pasta to the skillet. Toss the pasta in the sauce to ensure it is well coated.
Sprinkle with grated Parmesan cheese and chopped fresh basil leaves. Stir again to mix the cheese with the pasta and sauce.
Serve the pasta hot, with additional Parmesan cheese on the side if desired. Enjoy your low sodium meal!
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 23.1 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1821 mg | 39% | |
*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.
