Low Sodium Spaghetti with Fresh Vegetables

Savor the vibrant flavors of this **Low Sodium Spaghetti with Fresh Vegetables**, a heart-healthy twist on a classic pasta dish. Packed with nutrient-rich whole wheat spaghetti and a medley of fresh vegetables like cherry tomatoes, zucchini, yellow bell pepper, mushrooms, and spinach, this recipe is a celebration of wholesome ingredients. A light drizzle of olive oil, freshly squeezed lemon juice, and a dash of salt-free Italian seasoning bring bright, zesty flavors to the dish without added sodium. Perfectly balanced with a hint of black pepper and optional red pepper flakes, this quick and easy 35-minute recipe is ideal for a weeknight dinner or a meal-prep favorite. Garnished with fragrant fresh basil, each bite is a satisfying delight for your taste buds and your health. Plus, it's vegan, low-sodium, and loaded with colorful veggies—perfect for anyone looking for a nourishing and delicious meal idea!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces Whole wheat spaghetti
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 2 cups Cherry tomatoes, halved
• 1 medium Zucchini, diced
• 1 medium Yellow bell pepper, diced
• 1 cup Mushrooms, sliced
• 3 cups Spinach, fresh
• 2 tablespoons Lemon juice, freshly squeezed
• 1 teaspoon Italian seasoning (salt-free)
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes (optional)
• 0.25 cup Fresh basil leaves, for garnish

Directions

Step 1

Bring a large pot of water to a boil. Cook the whole wheat spaghetti according to the package instructions, omitting any salt. Reserve 1 cup of pasta water before draining, then set the cooked pasta aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 3

Add the cherry tomatoes, zucchini, yellow bell pepper, and mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender.

Step 4

Stir in the fresh spinach and cook for another 2-3 minutes until wilted.

Step 5

Add the cooked spaghetti to the skillet with the vegetables. Toss to combine, adding reserved pasta water a few tablespoons at a time to help coat the pasta evenly.

Step 6

Stir in the lemon juice, Italian seasoning, black pepper, and red pepper flakes (if using). Mix well to ensure even seasoning.

Step 7

Serve immediately, garnished with fresh basil leaves.

Nutrition Facts

Serving size	(1802.3g)

Amount per serving	% Daily Value*
Calories	1067.2

Total Fat 35.7g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 1472.2mg	0%
Total Carbohydrate 148.3g	0%
Dietary Fiber 38.3g	0%
Total Sugars 27.9g
Protein 51.5g	0%

Vitamin D 14IU	0%
Calcium 706.6mg	0%
Iron 20.7mg	0%
Potassium 5844.7mg	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: 28.7%

Protein: 18.4%

Carbs: 52.9%