Low Sodium Spinach Fettuccine
Indulge in the creamy, flavorful goodness of Low Sodium Spinach Fettuccine, a healthy twist on a comforting classic. This recipe features tender ribbons of low-sodium fettuccine coated in a rich, velvety sauce made from fresh spinach, garlic, unsalted butter, and low-sodium vegetable broth, enhanced by a touch of heavy cream and freshly grated Parmesan cheese. Lemon zest adds a bright, zesty finish, while aromatic parsley elevates the dish to gourmet-level freshness. Perfect for those seeking a lower-sodium alternative without sacrificing taste, this quick and easy recipe comes together in just 35 minutes, making it ideal for weeknight dinners or special occasions. Serve this wholesome pasta dish with a crisp side salad or crusty bread for a balanced, satisfying meal.
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Recipe Information
Ingredients
- 3 cups Fresh spinach
- 12 ounces Low-sodium fettuccine pasta
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Low-sodium vegetable broth
- 0.5 cup Heavy cream
- 0.25 teaspoon Freshly ground black pepper
- 0.5 cup Freshly grated Parmesan cheese
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley
Instructions
Bring a large pot of water to a boil and cook the low-sodium fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, heat olive oil and unsalted butter in a large skillet over medium heat.
Mince the garlic and add it to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted (about 3-4 minutes). Remove from heat and set aside.
In the skillet, pour in the low-sodium vegetable broth and heavy cream. Stir well and let the mixture simmer on low heat for 2-3 minutes, allowing the flavors to meld.
Stir in the freshly grated Parmesan cheese, lemon zest, and black pepper. Mix well until the cheese has melted into the sauce.
Add the cooked pasta and spinach to the skillet with the sauce. Toss gently to coat the pasta evenly, adding a splash of reserved pasta water if the sauce is too thick.
Serve immediately, garnished with freshly chopped parsley and an additional sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.1 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1474 mg | 113% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 535 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.
