Low Sodium Rotini Pasta with Tomato Sauce
Elevate your pasta night with this heart-healthy recipe for Low Sodium Rotini Pasta with Tomato Sauce, a flavorful dish that's perfect for those watching their salt intake. Made with whole grain rotini pasta, a robust blend of no-salt-added crushed tomatoes, aromatic garlic, and onion, this recipe boasts classic Italian-inspired flavors without compromising nutritional balance. Seasoned with dried oregano, basil, and a hint of red pepper flakes, the homemade tomato sauce achieves a delicious depth of flavor with minimal sodium. The recipe is quick and easy, taking just 45 minutes from start to finish, and is ideal for busy weeknights or casual gatherings. Garnished with fresh parsley for a vibrant touch, this comforting pasta dish pairs beautifully with a side of steamed vegetables or a crisp green salad for a well-rounded meal. Perfect for health-conscious eaters and pasta lovers alike, this recipe strikes the perfect balance between taste and nourishment!
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Recipe Information
Ingredients
- 12 ounces whole grain rotini pasta
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 28 ounces crushed tomatoes, no salt added
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon black pepper
- 0.125 teaspoon red pepper flakes
- 2 tablespoons, chopped fresh parsley
- 1 cup unsalted chicken or vegetable broth
Instructions
Bring a large pot of water to a boil. Add the whole grain rotini pasta and cook according to the package instructions until al dente. Once cooked, drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the finely chopped onion to the skillet and sauté for about 5 minutes until the onion becomes translucent.
Stir in the minced garlic and continue to sauté for another minute until fragrant.
Pour in the crushed tomatoes and unsalted broth, stirring to combine with the onion and garlic mixture.
Season the sauce with dried oregano, dried basil, black pepper, and red pepper flakes. Stir well.
Bring the sauce to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally, until it thickens slightly.
Taste the sauce and adjust the seasoning if necessary.
Once the sauce is cooked, add the drained rotini pasta to the skillet and toss to coat the pasta evenly with the tomato sauce.
Transfer the pasta to a serving dish and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 44.7 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3393 mg | 72% | |
*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.
