Low Sodium Pasta with Mushrooms and Vegetables
Enjoy a wholesome and heart-healthy meal with this Low Sodium Pasta with Mushrooms and Vegetables! This vibrant recipe brings together tender whole grain pasta, a medley of fresh, nutrient-packed vegetables like earthy cremini mushrooms, sweet red bell peppers, zucchini, and juicy cherry tomatoes. Enhanced with garlic, a splash of zesty lemon juice, and fragrant fresh basil, this dish is a flavor-packed option for those seeking lower sodium without sacrificing taste. A drizzle of olive oil and a hint of red pepper flakes add the perfect finishing touches. Ready in just 40 minutes, this colorful, veggie-loaded pasta is perfect for weeknight dinners or meatless meal prep. Healthy, satisfying, and beautifully simple—this recipe is sure to become a new favorite!
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Ingredients
- 12 ounces Whole grain pasta
- 3 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 1 unit Red bell pepper, julienned
- 1 unit Zucchini, diced
- 1.5 cups Cherry tomatoes, halved
- 2 tablespoons Lemon juice
- 1 quarter cup Fresh basil leaves, chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
Directions
Step 1
Bring a large pot of water to a boil. Cook the whole grain pasta according to package instructions until al dente, then drain and set aside.
Step 2
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Step 3
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it burn.
Step 4
Add the sliced mushrooms to the skillet and cook for about 5 minutes, or until they release their moisture and begin to brown.
Step 5
Add the red bell pepper and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
Step 6
Stir in the cherry tomatoes and cook for an additional 3 minutes, until they begin to soften.
Step 7
Pour in the lemon juice and add the cooked pasta to the skillet. Toss everything together until well combined.
Step 8
Drizzle with the remaining 1 tablespoon of olive oil, then add the chopped fresh basil and black pepper. Toss again to distribute the flavors.
Step 9
Sprinkle with red pepper flakes for a slight kick, adjusting the amount to taste.
Step 10
Serve the pasta warm, garnished with extra basil leaves if desired.
Nutrition Facts
| Serving size | (1353.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1019.9 |
| Total Fat 47.5g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 61.7mg | 0% |
| Total Carbohydrate 128.5g | 0% |
| Dietary Fiber 29.6g | 0% |
| Total Sugars 21.8g | |
| Protein 35.7g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 368.5mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 2938.4mg | 0% |
Source of Calories