Low Sodium Savory Pasta with Ground Meat
Enjoy a flavorful homemade meal with this Low Sodium Savory Pasta with Ground Meat, a hearty dish brimming with wholesome ingredients and bold flavors. Featuring tender whole wheat pasta, lean ground beef or turkey, a medley of fresh vegetables, and a rich tomato sauce with no added salt, this recipe is ideal for health-conscious diners seeking a balanced yet satisfying option. The addition of aromatic garlic, onion, dried herbs like basil and oregano, and a hint of chili flakes enhances the sauce’s depth without relying on excessive sodium. Perfect for weeknight dinners, this 45-minute recipe delivers a comforting, nutrient-packed meal that pairs beautifully with a sprinkle of Parmesan and fresh parsley for garnish. Make room at your table for this delicious low-sodium pasta dish that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 12 ounces whole wheat pasta
- 1 pound lean ground beef or turkey
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes, no salt added
- 1 medium red bell pepper, diced
- 1 medium carrot, finely grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (optional for garnish)
Instructions
Bring a large pot of water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground meat to the pan. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Stir in the diced red bell pepper and grated carrot. Cook for another 3 minutes until the vegetables start to soften.
Pour in the crushed tomatoes and stir in the dried basil, dried oregano, black pepper, and red chili flakes if using. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the sauce simmer for 10-15 minutes to allow flavors to meld.
Once the sauce is ready, taste and adjust seasoning if needed, keeping in mind the low sodium requirement.
Add the cooked pasta to the sauce and gently toss to coat the pasta evenly with the meat sauce.
Serve hot, garnished with fresh parsley and Parmesan cheese if desired.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 44.6 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1030 mg | 79% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4696 mg | 100% | |
*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.
