This Low-Sodium Pasta Primavera combines fresh veggies, tender pasta, and a light and flavorful sauce. No need to add salt as a supporting act — this pasta recipe is a one-man show! Enjoy this delicious and nutritious dish whenever a pasta craving strikes. It’s made to satisfy.

Why I Love This Pasta Primavera Recipe
Pasta dishes have a special place in my heart. I love experimenting with different combinations and flavors. But sometimes, it can be challenging to find a pasta dish that is both delicious and low in sodium.
I’ve already worked hard in the kitchen to create this delicious Low Sodium Spaghetti Sauce, so next up is this Low-Sodium Pasta Primavera recipe! Not only is it packed with fresh and colorful vegetables, but it also has a vibrant sauce that doesn’t rely on added salt for taste. It’s the perfect dish for those looking to reduce the amount of sodium in their diet without sacrificing flavor.
This healthy pasta primavera is simple to make and full of wholesome ingredients. It’s also easy to customize with whatever vegetables are in season or make use of the leftover veggies in your fridge. No matter the season, this dish is a great addition to your weekly meal rotation.
Ingredients
- Whole-wheat pasta: I used whole-wheat penne pasta, but you can use any type of pasta you prefer.
- Olive oil: For sautéing the vegetables and for added flavor in the sauce.
- Onion: Adds a lovely aromatic base to the sauce.
- Carrot: Adds a natural sweetness to the dish.
- Garlic: You can’t have this easy pasta primavera without garlic!
- Zucchini: A staple vegetable in any pasta primavera dish.
- Broccoli florets: Add a nice crunch and texture.
- Cherry or grape tomatoes: Cherry tomatoes add a burst of sweetness to every bite.
- Frozen peas: Adds a pop of color and extra protein.
- Low-sodium vegetable broth: The key to a flavorful pasta primavera sauce without added salt.
- Freshly grated Parmesan cheese: This nutty cheese will add a salty flavor without the added sodium.
- Fresh basil: Adds a fresh and herbaceous touch.
Customize with Your Favorite Veggies
There’s no limit to the kind of fresh vegetables you can add to this dish. Some great options include:
- Asparagus
- Bell peppers
- Yellow squash
- Spinach
Cooking
To start, bring a large pot of water to a boil and cook pasta al dente according to package directions. Drain, reserving ½ cup pasta water.
Next, heat olive oil in a large skillet. Add the onion and carrot and sauté for 5 minutes, until the onion is translucent. Then add the garlic and continue to sauté for another 1-2 minutes. Add zucchini and broccoli and cook for another 5-7 minutes, stirring occasionally, until all of the vegetables are tender.
Once tender, add tomatoes and frozen peas to the skillet and cook for 1 minute more. Stir in vegetable broth.
Add cooked pasta and some reserved pasta water. Toss to combine (add more water if needed). Stir in Parmesan cheese and basil.
Pro Tip: For extra creaminess, stir in a dollop of ricotta cheese or plain Greek yogurt at the end.
Serving
When done cooking, season sparingly with salt (as desired) and pepper. Feel free to experiment with different fresh herbs as a garnish! Fresh parsley, thyme, or oregano would all be delicious options.
Pro Tip: Add a squeeze of lemon juice or a splash of white wine vinegar for brightness.
Serve immediately, and enjoy!
Should I salt the pasta water?
This is completely up to you! Salted pasta water is often recommended because it adds flavor to the pasta, making it more flavorful when combined with other ingredients. However, if you are watching your sodium intake, feel free to omit this step and add a little extra seasoning at the end.
What Goes Well with Low-Sodium Pasta Primavera?
Garlic bread or a side salad would be great accompaniments to this dish. You can also add some protein by tossing in cooked chicken, steak, or shrimp. I recommend this Easy Low Sodium Lemon Chicken!
Storage and Reheating
Pasta Primavera is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pasta in a skillet with a splash of water or broth and heat over medium-low heat until warmed through.
PrintFresh & Flavorful Low-Sodium Pasta Primavera
- Total Time: 40 minutes
- Yield: 4 servings
Description
This low-sodium pasta primavera is packed with veggies and uses a low-sodium vegetable broth, making it a healthy and flavorful meal option that’s perfect for any day of the week.
Ingredients
- 12 ounces whole-wheat pasta
- 2 tablespoons olive oil
- ½ of a medium onion, chopped
- 1 large carrot, peeled and diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup chopped broccoli florets
- ½ cup cherry or grape tomatoes, halved
- ⅓ cup frozen peas
- ¼ cup low-sodium vegetable broth
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- ¼ teaspoon black pepper
Instructions
- Cook pasta al dente according to package directions. Drain, reserving ½ cup pasta water.
- Heat olive oil in a large skillet. Add the onion and carrot and sauté for 5 minutes, until the onion is translucent. Add the garlic and continue to sauté for another 1-2 minutes. Add zucchini and broccoli and cook for another 5-7 minutes, stirring occasionally, until all of the vegetables are tender.
- Add tomatoes and frozen peas to the skillet and cook for 1 minute more. Stir in vegetable broth.
- Add cooked pasta and some reserved pasta water. Toss to combine (add more water if needed). Stir in Parmesan cheese and basil.
- Season sparingly with salt (as desired) and pepper. Serve immediately.
Notes
- Customize with your favorite vegetables.
- Add a squeeze of lemon or a splash of white wine vinegar for brightness.
- For extra creaminess, stir in a dollop of ricotta cheese or plain Greek yogurt at the end.
- Experiment with different fresh herbs!
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Method: Stovetop
- Cuisine: Italian
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