Low Sodium Tortellini with Pesto
Savor the vibrant flavors of this Low Sodium Tortellini with Pesto, a wholesome and delicious spin on a classic Italian favorite. Perfectly tender cheese tortellini pairs beautifully with a homemade pesto sauce brimming with fresh basil, unsalted pine nuts, garlic, and a hint of zesty lemon juice. This heart-healthy recipe skips the salt without sacrificing flavor, thanks to a mix of quality ingredients and clever seasoning techniques. Easy to prepare in under 30 minutes, this dish is ideal for a quick weeknight dinner yet elegant enough to impress at gatherings. Serve garnished with extra basil or low-sodium Parmesan for a delightful finish that suits any palate.
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Recipe Information
Ingredients
- 12 oz Cheese tortellini (low sodium or homemade, unsalted dough)
- 2 cups Fresh basil leaves
- 0.25 cup Unsalted pine nuts
- 2 cloves Garlic cloves
- 0.25 cup Extra virgin olive oil
- 0.25 cup Grated Parmesan cheese (low sodium or use a no-salt-added alternative)
- 1 tablespoon Lemon juice (freshly squeezed)
- Black pepper (to taste)
- 8 cups Water (for boiling tortellini)
Instructions
Bring 8 cups of water to a boil in a large pot. Since this is a low-sodium recipe, avoid adding salt to the water.
Add the cheese tortellini to the boiling water and cook according to the package instructions (usually 7-9 minutes for store-bought tortellini). Stir occasionally to prevent sticking.
While the tortellini is cooking, prepare the pesto. In a food processor, combine fresh basil leaves, unsalted pine nuts, and garlic cloves. Pulse until the mixture is coarsely chopped.
Slowly drizzle in the olive oil while the processor is running until a smooth consistency is achieved. Scrape down the sides as needed.
Add the low-sodium Parmesan cheese, lemon juice, and a pinch of black pepper to the processor. Pulse a few more times to fully incorporate.
Taste the pesto and adjust seasoning as needed (adding more lemon juice or pepper if desired).
Drain the cooked tortellini, reserving about 1/4 cup of pasta water.
Transfer the tortellini to a large mixing bowl. Add the low-sodium pesto and toss until the tortellini is evenly coated. If the pesto seems too thick, stir in a bit of the reserved pasta water to loosen it.
Serve immediately, garnished with extra basil leaves or a sprinkle of low-sodium Parmesan, if desired.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 4.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1072 mg | 82% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 724 mg | 15% | |
*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.
