Heart-Healthy Classic Red Sauce Pasta

Transform your pasta night with this "Heart-Healthy Classic Red Sauce Pasta," a wholesome twist on a beloved comfort food. This recipe swaps traditional pasta for nutrient-packed whole-grain options like whole wheat or chickpea pasta, making it high in fiber and perfect for a balanced diet. The rich, savory sauce is packed with vibrant veggies—zucchini, red bell pepper, grated carrots, and fresh spinach—simmered in unsalted crushed tomatoes and seasoned with aromatic herbs like oregano and basil for an irresistible Italian flavor. Extra-virgin olive oil adds a heart-healthy touch, while red pepper flakes provide a gentle kick. Ready in just 45 minutes and brimming with nutrients, this dish is an ideal choice for anyone seeking a delicious yet mindful meal. Garnish with fresh basil or a sprinkle of Parmesan cheese for a sophisticated finishing touch. Perfect for weeknight dinners or meal prep, this red sauce pasta is a flavorful, guilt-free indulgence!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Whole grain pasta (such as whole wheat, brown rice, or chickpea pasta)
• 2 tablespoons Extra-virgin olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 1 medium Carrot, grated
• 28 ounces Canned unsalted crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoon Red pepper flakes
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper
• 4 cups Fresh spinach
• 0.25 cup Fresh basil leaves, chopped (for garnish)
• 0.25 cup Grated Parmesan cheese (optional)

Directions

Step 1

1. Bring a large pot of water to a boil and cook the whole grain pasta according to package instructions until al dente. Drain and set aside.

Step 2

2. In a large skillet over medium heat, heat the extra-virgin olive oil.

Step 3

3. Add the chopped onion to the skillet and sauté for about 3 minutes until translucent.

Step 4

4. Stir in the minced garlic, diced red bell pepper, diced zucchini, and grated carrot. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.

Step 5

5. Add the canned crushed tomatoes and tomato paste to the vegetable mixture. Stir well to combine.

Step 6

6. Season the mixture with dried oregano, dried basil, red pepper flakes, salt, and freshly ground black pepper. Stir to combine.

Step 7

7. Bring the sauce to a gentle simmer, lower the heat, and let it cook uncovered for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Step 8

8. Add the fresh spinach leaves and stir until they wilt into the sauce, about 2 minutes.

Step 9

9. Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly.

Step 10

10. Serve the pasta hot, garnished with chopped fresh basil and grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1947.1g)

Amount per serving	% Daily Value*
Calories	2077.0

Total Fat 55.5g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat g
Cholesterol 47.6mg	0%
Sodium 2357.0mg	0%
Total Carbohydrate 337.5g	0%
Dietary Fiber 48.6g	0%
Total Sugars 51.0g
Protein 85.2g	0%

Vitamin D 0IU	0%
Calcium 1268.0mg	0%
Iron 26.3mg	0%
Potassium 3977.8mg	0%

*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.

Source of Calories

Fat: 22.8%

Protein: 15.6%

Carbs: 61.6%