Low Sodium Penne Pasta with Vegetables
Brighten up your dinner table with this flavorful and wholesome Low Sodium Penne Pasta with Vegetables! Bursting with fresh veggies like zucchini, bell peppers, carrots, and cherry tomatoes, this heart-healthy recipe is as colorful as it is delicious. Sautéed to tender perfection in olive oil and infused with the light flavors of garlic, dried basil, and a splash of lemon juice, this dish is a celebration of taste without relying on excess salt. Tossed in unsalted vegetable broth for added depth and garnished with fresh parsley, it’s a lighter take on traditional pasta recipes that doesn’t skimp on flavor. Ready in just 35 minutes, this low sodium recipe is ideal for busy weeknights and can be easily customized with a sprinkle of Parmesan for an extra hint of indulgence. Perfectly balanced and easy to prepare, this is a pasta lovers’ dream reimagined!
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Recipe Information
Ingredients
- 8 oz penne pasta
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 large carrot
- 1 cup cherry tomatoes
- 1 cup unsalted vegetable broth
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried basil
- 1 tablespoon lemon juice
- 0.25 cup fresh parsley
- 0.25 cup Parmesan cheese (optional)
Instructions
Bring a large pot of water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Chop the garlic cloves, zucchini, red bell pepper, yellow bell pepper, and carrot into small bite-sized pieces. Halve the cherry tomatoes.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the zucchini, bell peppers, and carrot to the skillet. Cook for 5-7 minutes until the vegetables are tender.
Pour in the unsalted vegetable broth and bring to a simmer. Stir in the cherry tomatoes, black pepper, and dried basil. Cook for another 3-5 minutes until the tomatoes are softened.
Add the cooked penne to the skillet and toss to coat with the vegetables and broth.
Drizzle the lemon juice over the pasta and toss again. If desired, sprinkle Parmesan cheese on top.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.7 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 861 mg | 66% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2344 mg | 50% | |
*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.
