Low Sodium Garden Fresh Veggie Pasta

Savor the vibrant flavors of fresh produce with this Low Sodium Garden Fresh Veggie Pasta—a wholesome and heart-healthy meal that doesn’t compromise on taste. Packed with nutrient-rich vegetables like zucchini, yellow squash, cherry tomatoes, and spinach, this dish lets the natural flavors of the garden shine. Tossed with hearty whole wheat pasta, fragrant garlic, fresh basil, and a hint of citrusy lemon juice, every bite is light, refreshing, and perfectly seasoned without the need for excess salt. Ready in just 35 minutes, this low-sodium pasta recipe is ideal for busy weeknights or as an elegant vegetarian main course. Serve it warm and pair it with a crisp side salad for a complete, guilt-free meal bursting with color and freshness. Keywords: low sodium pasta, veggie pasta recipe, garden fresh vegetables, heart-healthy meals, quick vegetarian dinner.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Whole wheat pasta
• 2 tbsp Olive oil
• 3 Garlic cloves, minced
• 1 medium Zucchini, diced
• 1 medium Yellow squash, diced
• 1.5 cups Cherry tomatoes, halved
• 1 medium Red bell pepper, sliced
• 3 cups Spinach leaves
• 1 cup Fresh basil, chopped
• 1 tsp Freshly ground black pepper
• 0.5 tsp Red pepper flakes (optional)
• 1 tbsp Lemon juice

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 olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 3

Add the diced zucchini and yellow squash to the skillet. Cook for 3-4 minutes until they begin to soften.

Step 4

Stir in the cherry tomatoes and red bell pepper slices. Cook for another 3 minutes until the tomatoes begin to blister.

Step 5

Add the spinach leaves to the skillet, cooking until just wilted, about 2 minutes.

Step 6

Stir in the cooked pasta, making sure to combine everything thoroughly.

Step 7

Add the chopped basil, freshly ground black pepper, and red pepper flakes, if using. Toss to distribute evenly.

Step 8

Remove the skillet from heat and squeeze the lemon juice over the pasta, tossing to evenly coat.

Step 9

Serve the pasta warm, garnished with additional basil if desired.

Nutrition Facts

Serving size	(1360.6g)

Amount per serving	% Daily Value*
Calories	894.5

Total Fat 32.1g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 126.7mg	0%
Total Carbohydrate 129.6g	0%
Dietary Fiber 31.5g	0%
Total Sugars 20.9g
Protein 33.3g	0%

Vitamin D 0IU	0%
Calcium 1004.6mg	0%
Iron 19.3mg	0%
Potassium 3156.0mg	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: 30.7%

Protein: 14.2%

Carbs: 55.1%