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Low-sodium pasta primavera on a white plate.

Fresh & Flavorful Low-Sodium Pasta Primavera


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  • Author: Jason N.
  • 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
  • 1/2 of a medium onion, chopped
  • 1 large carrot, peeled and diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup chopped broccoli florets
  • 1/2 cup cherry or grape tomatoes, halved
  • 1/3 cup frozen peas
  • 1/4 cup low-sodium vegetable broth
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon black pepper

Instructions

  1. Cook pasta al dente according to package directions. Drain, reserving ½ cup pasta water.
  2. 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.
  3. Add tomatoes and frozen peas to the skillet and cook for 1 minute more. Stir in vegetable broth.
  4. Add cooked pasta and some reserved pasta water. Toss to combine (add more water if needed). Stir in Parmesan cheese and basil.
  5. 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