Healthy & Special Diets > Low-Sodium Recipes > Low-Sodium Dinners > Pasta Dishes with Fresh Tomato Sauce

One-Pot Low-Sodium Pasta Primavera with Tomato Sauce

A simple and healthy one-pot pasta primavera recipe made with fresh vegetables and a delicious low-sodium tomato sauce. Perfect for a quick and easy weeknight dinner.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 250 g Whole wheat pasta (penne or rotini)
  • 400 g Diced tomatoes
  • 1 cup Broccoli florets
  • 1/2 cup Carrots
  • 1/2 cup Zucchini
  • 1/2 cup Bell pepper (any color)
  • 2 cloves Garlic
  • 1 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1/4 tsp Black pepper
  • 750 ml Low-sodium vegetable broth

Preparing the Vegetables

Wash and chop all the vegetables according to the ingredient list. Mince the garlic.

Combining Ingredients in the Pot

In a large pot or Dutch oven, add the pasta, diced tomatoes (with their juice), broccoli florets, sliced carrots, diced zucchini, diced bell pepper, minced garlic, olive oil, dried oregano, dried basil, and black pepper.

Cooking the Pasta and Vegetables

Pour the low-sodium vegetable broth over the ingredients. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for about 15-20 minutes, or until the pasta is cooked through and the vegetables are tender. Stir occasionally to prevent sticking.

Serving

Once the pasta is cooked and the vegetables are tender, remove the pot from the heat. Let it sit for a few minutes to allow the sauce to thicken slightly. Serve hot. Garnish with fresh herbs if desired.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 70-90 kcal Protein: 3-4g Fat: 1-2g Carbohydrates: 14-16g Sodium: Less than 15mg (depending on ingredients used, adjust according to labels)

Other Important Considerations for Nutrition

Using no-salt-added canned tomatoes and low-sodium vegetable broth is crucial for keeping the sodium content low. Feel free to add other vegetables you enjoy, such as spinach, mushrooms, or peas. Adjust the cooking time slightly depending on the type of pasta used. This recipe is a great way to use up leftover vegetables.

← Mushroom and Spinach Egg White Scramble Roasted Root Vegetables with Garlic & Onion (Low-Sodium) →

FAQ

  • Can I use a different type of pasta?

    Yes, you can use any type of pasta you prefer. Just be mindful of the cooking time and adjust accordingly.
  • Can I add protein to this one-pot dish?

    Absolutely! Add cooked chicken, chickpeas or white beans during the last 5 minutes of cooking to heat through.
  • Can I freeze this recipe?

    While technically you can freeze it, the texture of the vegetables may change slightly upon thawing. It's best enjoyed fresh.