Low Sodium Creamy Cheese and Vegetable Pasta
Indulge in a guilt-free pasta night with this Low Sodium Creamy Cheese and Vegetable Pasta, a wholesome twist on a classic comfort dish. Featuring hearty whole wheat pasta, a medley of vibrant vegetables like broccoli, red bell pepper, and zucchini, and a velvety cheese sauce made with low-sodium mozzarella and Parmesan, this recipe is all about rich flavor without the extra salt. The creamy sauce is perfectly balanced with a hint of garlic, black pepper, and fresh basil, while the low-sodium chicken broth and milk make it a lighter, heart-healthy choice. Ready in just 40 minutes, this easy-to-make pasta is perfect for busy weeknights or casual dinners, and it provides the ultimate creamy satisfaction in every bite.
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Ingredients
- 300 grams whole wheat pasta
- 1 cup broccoli florets
- 1 medium, diced red bell pepper
- 1 medium, sliced zucchini
- 2 cloves, minced garlic
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1.5 cups low-sodium milk
- 1 cup shredded low-sodium mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh basil leaves
- 1 tablespoon olive oil
Directions
Step 1
Bring a large pot of water to a boil. Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Step 3
Add the broccoli florets, diced red bell pepper, and sliced zucchini to the skillet. Sauté for 5-7 minutes until the vegetables are softened but still crisp.
Step 4
In a separate saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour to form a roux, cooking for about 1 minute.
Step 5
Gradually whisk in the low-sodium chicken broth and low-sodium milk, stirring constantly to avoid lumps. Allow the mixture to thicken, about 3-5 minutes.
Step 6
Remove the saucepan from heat and stir in the shredded low-sodium mozzarella cheese and grated Parmesan cheese. Season with black pepper and stir until the cheese is melted and the sauce is smooth.
Step 7
Add the cooked pasta and sautéed vegetables to the cheese sauce, stirring to combine everything well.
Step 8
Serve the pasta hot, garnished with fresh, chopped basil leaves.
Nutrition Facts
| Serving size | (1506.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1463.0 |
| Total Fat 75.2g | 0% |
| Saturated Fat 37.1g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 157.0mg | 0% |
| Sodium 2581.1mg | 0% |
| Total Carbohydrate 142.6g | 0% |
| Dietary Fiber 20.8g | 0% |
| Total Sugars 40.8g | |
| Protein 74.9g | 0% |
| Vitamin D 150.0IU | 0% |
| Calcium 1624.7mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1910.9mg | 0% |
Source of Calories