Low Sodium Pasta with Tomato Sauce and Vegetables
Discover the perfect balance of flavor and health with this Low Sodium Pasta with Tomato Sauce and Vegetables recipe! This wholesome dish features tender whole wheat pasta coated in a rich, aromatic tomato sauce made from low-sodium tomato puree, fresh garlic, and a blend of dried herbs like oregano and basil. Packed with vibrant, nutrient-rich veggies like zucchini, red bell pepper, and carrots, it’s a colorful and satisfying meal that’s as good for your body as it is for your taste buds. Ready in just 40 minutes, this heart-healthy recipe is ideal for those watching their sodium intake without compromising on taste. Garnished with fresh parsley and basil, it’s a simple yet elegant option for a weeknight dinner that serves four. Whether you're looking for a vegan, low-sodium, or veggie-packed pasta dish, this recipe is sure to impress!
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Recipe Information
Ingredients
- 12 oz Whole wheat pasta
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 medium Zucchini, sliced
- 1 medium Red bell pepper, chopped
- 1 medium Carrot, grated
- 15 oz Low-sodium tomato puree
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, for garnish
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.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the sliced zucchini, chopped red bell pepper, and grated carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Pour in the low-sodium tomato puree and bring to a gentle simmer. Stir in the dried oregano, dried basil, and black pepper. Let the sauce simmer for 10 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet, tossing until the pasta is well coated with the tomato sauce.
Remove from heat and sprinkle the chopped fresh parsley over the pasta. Toss gently to combine.
Serve immediately, garnished with fresh basil leaves. Enjoy your flavorful, low-sodium pasta dish!
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 42.1 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3781 mg | 80% | |
*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.
