Low Sodium Pesto Spaghetti
Indulge in the vibrant, herbaceous flavors of Low Sodium Pesto Spaghetti, a healthier twist on the classic pasta dish that’s perfect for those watching their sodium intake. This recipe combines al dente spaghetti with a creamy, homemade pesto crafted from fresh basil leaves, toasted pine nuts, garlic, grated Parmesan cheese, extra-virgin olive oil, and a splash of lemon juice for a bright, zesty kick. With the addition of reserved pasta water, the sauce achieves a silky, restaurant-quality consistency without relying on salt. Ready in just 25 minutes, this dish is a quick, guilt-free option for busy weeknight dinners or elegant entertaining, and can be garnished with extra Parmesan for a flavorful finish. Packed with fresh ingredients, Low Sodium Pesto Spaghetti delivers savory satisfaction while keeping your health goals in check!
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Recipe Information
Ingredients
- 300 grams Spaghetti
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 2 large Garlic cloves
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Extra-virgin olive oil
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoon Black pepper
- 0.5 cup Water reserved from pasta
Instructions
Bring a large pot of water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 0.5 cup of pasta water and then drain the spaghetti.
In a dry skillet over medium heat, lightly toast the pine nuts for about 2-3 minutes, stirring frequently to avoid burning. Remove from heat and set aside.
In a food processor, combine basil leaves, toasted pine nuts, garlic cloves, and Parmesan cheese. Pulse several times until the mixture is coarsely blended.
With the food processor running, slowly drizzle in the extra-virgin olive oil. Process until the pesto is smooth, scraping down the sides as necessary.
Add the lemon juice and black pepper to the pesto and pulse to combine. Taste and adjust seasoning if necessary, noting that this is a low sodium version.
Return the cooked spaghetti to the pot and pour the pesto over it. Toss to coat evenly, adding reserved pasta water as needed to achieve desired consistency.
Serve the pesto spaghetti immediately, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 4.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 540 mg | 11% | |
*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.
