Low Sodium Spinach and Cheese Pasta

Indulge in a guilt-free comfort food experience with this Low Sodium Spinach and Cheese Pasta, a wholesome twist on a classic favorite. Creamy and satisfying, this dish features tender whole-grain pasta tossed in a velvety, low-sodium cheese sauce made with unsalted butter, low-sodium vegetable broth, and shredded mozzarella. Fresh spinach adds a vibrant burst of color and nutrients, while a hint of garlic and a pinch of nutmeg (optional) elevate the flavor. This 35-minute recipe is perfect for weeknight dinners, offering a nutritious and heart-healthy option without compromising on taste. Serve it piping hot with a sprinkle of Parmesan for a cozy, restaurant-quality meal straight from your kitchen.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Whole-grain pasta (penne, fusilli, or similar)
• 4 cups Fresh spinach, roughly chopped
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1.5 cups Low-sodium vegetable broth
• 0.5 cups Heavy cream
• 1 cup Shredded low-sodium mozzarella cheese
• 0.25 cup Grated Parmesan cheese (low-sodium or regular, optional)
• 2 cloves Garlic, minced
• 0.25 teaspoons Freshly ground black pepper
• 1 pinch Nutmeg (optional, for added flavor)
• 1 teaspoon Olive oil

Directions

Step 1

Bring a large pot of water to a boil. Cook the whole-grain pasta according to the package instructions, omitting any salt. Reserve 1/2 cup of the pasta water and drain the remaining water. Set the pasta aside.

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Step 3

Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach wilts. Remove the spinach from the skillet and set it aside.

Step 4

In the same skillet, melt the unsalted butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden color.

Step 5

Slowly pour in the low-sodium vegetable broth while whisking continuously to prevent lumps. Allow the mixture to come to a gentle simmer and thicken, about 2-3 minutes.

Step 6

Stir in the heavy cream, shredded mozzarella, and Parmesan (if using), whisking until the cheeses melt and the sauce is smooth. Add the ground black pepper and nutmeg (if using).

Step 7

Return the spinach to the skillet and gently fold it into the cheese sauce. Add the cooked pasta to the skillet as well, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.

Step 8

Serve immediately, garnished with a sprinkle of freshly ground black pepper or a small pinch of Parmesan, if desired.

Nutrition Facts

Serving size	(1182.3g)

Amount per serving	% Daily Value*
Calories	2239.4

Total Fat 125.4g	0%
Saturated Fat 66.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 277.7mg	0%
Sodium 1563.1mg	0%
Total Carbohydrate 201.5g	0%
Dietary Fiber 22.3g	0%
Total Sugars 7.0g
Protein 89.5g	0%

Vitamin D 0IU	0%
Calcium 1777.5mg	0%
Iron 16.6mg	0%
Potassium 2373.0mg	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: 49.2%

Protein: 15.6%

Carbs: 35.2%