Low Sodium Spinach and Cheese Pasta
Indulge in the creamy, guilt-free flavors of this Low Sodium Spinach and Cheese Pasta, a wholesome twist on a classic comfort dish. This recipe combines nutrient-packed fresh spinach with whole-grain pasta and a luscious, velvety cheese sauce made from low-sodium mozzarella, unsalted butter, and a touch of Parmesan for optional flair. The use of low-sodium vegetable broth and simple seasonings like garlic and nutmeg ensures that every bite is flavorful without excess sodium. In just 35 minutes, you’ll have a nourishing, satisfying pasta perfect for weeknights or special occasions. Serve it as a hearty main dish or pair it with a fresh side salad for a balanced, savory meal. Healthy, creamy, and utterly delicious, this dish is a must-try for pasta lovers seeking reduced sodium options!
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Recipe Information
Ingredients
- 8 ounces Whole-grain pasta (penne, fusilli, or similar)
- 4 cups Fresh spinach, roughly chopped
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Low-sodium vegetable broth
- 0.5 cups Heavy cream
- 1 cup Shredded low-sodium mozzarella cheese
- 0.25 cup Grated Parmesan cheese (low-sodium or regular, optional)
- 2 cloves Garlic, minced
- 0.25 teaspoons Freshly ground black pepper
- 1 pinch Nutmeg (optional, for added flavor)
- 1 teaspoon Olive oil
Instructions
Bring a large pot of water to a boil. Cook the whole-grain pasta according to the package instructions, omitting any salt. Reserve 1/2 cup of the pasta water and drain the remaining water. Set the pasta aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach wilts. Remove the spinach from the skillet and set it aside.
In the same skillet, melt the unsalted butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden color.
Slowly pour in the low-sodium vegetable broth while whisking continuously to prevent lumps. Allow the mixture to come to a gentle simmer and thicken, about 2-3 minutes.
Stir in the heavy cream, shredded mozzarella, and Parmesan (if using), whisking until the cheeses melt and the sauce is smooth. Add the ground black pepper and nutmeg (if using).
Return the spinach to the skillet and gently fold it into the cheese sauce. Add the cooked pasta to the skillet as well, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
Serve immediately, garnished with a sprinkle of freshly ground black pepper or a small pinch of Parmesan, if desired.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 7.0 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1778 mg | 137% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2373 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.
