Fresh & Flavorful Low-Sodium Pasta Primavera
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
- 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!
Nutrition
Serving: 8ozCalories: 431kcalCarbohydrates: 71gProtein: 17gFat: 14gSaturated Fat: 2.5gCholesterol: 4.8mgSodium: 134mgPotassium: 734mgCalcium: 146mgIron: 4mg
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