Low Sodium Penne Pasta with Creamy Sauce
Indulge in the comforting flavors of this **Low Sodium Penne Pasta with Creamy Sauce**, a heart-healthy twist on a classic pasta dish that doesn’t skimp on taste. Made with **whole wheat penne** and a velvety, flavorful sauce crafted from **low-sodium chicken broth**, **half-and-half**, and a hint of fragrant garlic, this recipe is the perfect balance of creamy and light. A dash of **nutmeg** and a sprinkle of **Parmesan cheese** elevate the dish, adding subtle depth without overwhelming the low-sodium profile. Quick to prepare in just 35 minutes, this pasta is ideal for busy weeknights or intimate dinners. Finished with a fresh burst of **chopped parsley**, it’s a wholesome, satisfying meal that delivers gourmet flavor with minimal salt. Perfect for those seeking a lower-sodium diet without sacrificing indulgent textures and rich flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 12 ounces whole wheat penne pasta
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 cup half-and-half
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon freshly ground black pepper
- 0.125 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
Fill a large pot with water and bring it to a boil over high heat. Add the whole wheat penne pasta and cook according to the package directions until al dente. Drain the pasta and set aside.
In a large saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
Sprinkle the all-purpose flour over the butter and garlic, and whisk continuously for about 1 minute to create a roux.
Gradually whisk in the low-sodium chicken broth and half-and-half, making sure there are no lumps.
Continue to cook, stirring frequently, for about 5-7 minutes, or until the sauce begins to thicken.
Stir in the grated Parmesan cheese, freshly ground black pepper, and ground nutmeg, and cook for an additional 2-3 minutes until the cheese is melted and the sauce is creamy.
Add the cooked penne pasta to the sauce and toss to coat evenly.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 24.1 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1845 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.
