Low Sodium Turkey Spaghetti Sauce
Savor the vibrant flavors of this Low Sodium Turkey Spaghetti Sauce, a heart-healthy alternative to traditional pasta sauces. Crafted with lean ground turkey and a medley of fresh vegetables like shredded carrots and zucchini, this recipe is brimming with nutrients while keeping the sodium content in check. Unsalted tomato puree and no-salt-added diced tomatoes form the base of this luscious sauce, enhanced with classic Italian herbs such as basil, oregano, and a touch of black pepper for a balanced, aromatic finish. Ready in under an hour, this wholesome sauce pairs perfectly with low-sodium pasta or zucchini noodles, making it a guilt-free choice for weeknight dinners or meal prep. With its rich, robust taste and easy-to-follow process, this recipe proves you don’t need extra salt to bring bold flavors to the table!
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Recipe Information
Ingredients
- 1 pound Lean ground turkey
- 1 tablespoon Olive oil
- 1 medium Onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely shredded
- 1 medium Zucchini, finely diced
- 15 ounces Unsalted tomato puree
- 15 ounces No-salt-added diced tomatoes
- 2 tablespoons Tomato paste (no salt added)
- 1 cup Water
- 1 teaspoon Italian seasoning
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the ground turkey to the pan, breaking it up with a wooden spoon, and cook until no longer pink, about 5-7 minutes.
Stir in the shredded carrot and diced zucchini, cooking for another 4-5 minutes until the vegetables soften slightly.
Add the unsalted tomato puree, no-salt-added diced tomatoes (including their juice), tomato paste, and water to the pan. Stir to combine.
Sprinkle in Italian seasoning, dried basil, dried oregano, black pepper, and crushed red pepper flakes (if using). Mix well.
Bring the sauce to a simmer, then reduce the heat to low. Cover and let it cook for 30-35 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning if needed. Feel free to add more herbs or a pinch of black pepper to enhance the flavor.
Sprinkle fresh parsley over the sauce before serving, if desired.
Serve hot over your favorite low-sodium pasta or zucchini noodles for a complete meal.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 467 mg | 20% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 48.0 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4795 mg | 102% | |
*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.
