Low Sodium Tortellini with Pesto

Elevate your weeknight dinners with this flavorful yet heart-healthy Low Sodium Tortellini with Pesto! Perfect for those watching their salt intake, this recipe combines tender cheese-filled tortellini with a vibrant homemade pesto made from fresh basil, unsalted pine nuts, and a hint of freshly squeezed lemon juice. The creamy, tangy pesto is enhanced with low-sodium Parmesan and a drizzle of extra virgin olive oil, creating a perfectly balanced sauce that clings to every bite. Ready in just 25 minutes, this quick and easy dish is ideal for busy days without sacrificing taste. Serve it warm with a sprinkle of extra basil or low-sodium cheese for a fresh and wholesome Italian-inspired meal that’s both nutritious and delicious. Perfect for low-sodium diets, this recipe is a must-try for flavor-conscious food lovers!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 12 oz Cheese tortellini (low sodium or homemade, unsalted dough)
• 2 cups Fresh basil leaves
• 0.25 cup Unsalted pine nuts
• 2 cloves Garlic cloves
• 0.25 cup Extra virgin olive oil
• 0.25 cup Grated Parmesan cheese (low sodium or use a no-salt-added alternative)
• 1 tablespoon Lemon juice (freshly squeezed)
• 0 Black pepper (to taste)
• 8 cups Water (for boiling tortellini)

Directions

Step 1

Bring 8 cups of water to a boil in a large pot. Since this is a low-sodium recipe, avoid adding salt to the water.

Step 2

Add the cheese tortellini to the boiling water and cook according to the package instructions (usually 7-9 minutes for store-bought tortellini). Stir occasionally to prevent sticking.

Step 3

While the tortellini is cooking, prepare the pesto. In a food processor, combine fresh basil leaves, unsalted pine nuts, and garlic cloves. Pulse until the mixture is coarsely chopped.

Step 4

Slowly drizzle in the olive oil while the processor is running until a smooth consistency is achieved. Scrape down the sides as needed.

Step 5

Add the low-sodium Parmesan cheese, lemon juice, and a pinch of black pepper to the processor. Pulse a few more times to fully incorporate.

Step 6

Taste the pesto and adjust seasoning as needed (adding more lemon juice or pepper if desired).

Step 7

Drain the cooked tortellini, reserving about 1/4 cup of pasta water.

Step 8

Transfer the tortellini to a large mixing bowl. Add the low-sodium pesto and toss until the tortellini is evenly coated. If the pesto seems too thick, stir in a bit of the reserved pasta water to loosen it.

Step 9

Serve immediately, garnished with extra basil leaves or a sprinkle of low-sodium Parmesan, if desired.

Nutrition Facts

Serving size	(2462.1g)

Amount per serving	% Daily Value*
Calories	1595.5

Total Fat 106.1g	0%
Saturated Fat 26.9g	0%
Polyunsaturated Fat g
Cholesterol 79.9mg	0%
Sodium 188.7mg	0%
Total Carbohydrate 113.1g	0%
Dietary Fiber 9.6g	0%
Total Sugars 4.8g
Protein 54.4g	0%

Vitamin D 0IU	0%
Calcium 1072.1mg	0%
Iron 8.3mg	0%
Potassium 724.4mg	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: 58.8%

Protein: 13.4%

Carbs: 27.8%