Low Sodium Spaghetti with Tomato Sauce and Cheese
Savor the comforting goodness of this Low Sodium Spaghetti with Tomato Sauce and Cheese, a heart-healthy twist on a classic Italian favorite. Made with whole wheat spaghetti and a rich, homemade tomato sauce featuring no-salt-added diced tomatoes and tomato paste, this recipe is brimming with wholesome flavor without sacrificing nutrition. Aromatic garlic, onion, and a blend of dried herbs—oregano and basil—elevate the sauce, while crushed red pepper flakes add a subtle kick. Finished with a light sprinkle of low-sodium shredded mozzarella cheese and optional fresh parsley, this dish is perfect for those seeking a lower-sodium alternative that doesn't compromise on taste. Ready in just 35 minutes, it's an easy, satisfying dinner that's ideal for busy weeknights or a cozy family meal. Keywords: low sodium spaghetti, heart-healthy pasta recipe, homemade tomato sauce, Italian comfort food.
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Recipe Information
Ingredients
- 12 oz Whole wheat spaghetti
- 2 tbsp Olive oil
- 3 units Garlic cloves
- 1 medium Yellow onion
- 28 oz Canned no-salt-added diced tomatoes
- 2 tbsp No-salt-added tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Crushed red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped (optional)
- 0.5 tsp Freshly ground black pepper
- 1 cup Low-sodium shredded mozzarella cheese
- 8 cups Unsalted water for boiling spaghetti
Instructions
Bring 8 cups of unsalted water to a boil in a large pot.
Add the whole wheat spaghetti to the boiling water and cook according to the package instructions until al dente, about 8-10 minutes. Drain the pasta and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic and finely dice the onion. Add them to the skillet and sauté for 3-4 minutes, or until the onion turns translucent and fragrant.
Stir in the canned no-salt-added diced tomatoes and tomato paste. Mix well to combine.
Add the dried oregano, dried basil, crushed red pepper flakes (if using), and freshly ground black pepper. Stir to distribute the seasonings evenly.
Allow the sauce to simmer over low heat for 10-15 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust the seasoning if necessary, keeping in mind the low-sodium requirement.
Toss the cooked spaghetti directly into the skillet with the sauce. Mix well to coat the pasta evenly.
Serve the spaghetti in individual bowls and top with a sprinkling of low-sodium shredded mozzarella cheese.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 35.3 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1060 mg | 82% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2455 mg | 52% | |
*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.
