25+ Delicious Friday Low Sodium Pasta Recipes for a Healthy Weekend Meal

If you’re looking for a delicious way to kick off the weekend without worrying about your sodium intake, low-sodium pasta recipes are the perfect choice for your Friday dinner.

Whether you’re following a low-sodium diet or simply want to enjoy a healthier, lighter meal, these pasta dishes offer flavor-packed alternatives that won’t sacrifice taste.

From vibrant vegetable-based sauces to creamy and savory options, low-sodium pasta dishes can be both satisfying and nourishing.

In this collection of 25+ Friday low-sodium pasta recipes, you’ll find a variety of easy-to-make dishes featuring fresh, wholesome ingredients that cater to a wide range of dietary preferences.

Say goodbye to bland and boring pasta and get ready to enjoy tasty, heart-healthy meals this Friday night!

25+ Delicious Friday Low Sodium Pasta Recipes for a Healthy Weekend Meal

Friday nights are the perfect time to unwind with a comforting yet healthy meal, and these 25+ low-sodium pasta recipes provide just that.

With a variety of dishes that incorporate fresh ingredients, healthy fats, and flavorful herbs, you can create a delicious pasta dinner without the added sodium.

Whether you’re craving something light and refreshing or rich and creamy, these recipes have something for everyone.

So, the next time you’re planning your Friday night dinner, give one of these low-sodium pasta recipes a try and savor the goodness of a meal that’s both tasty and heart-healthy.

Garlic and Spinach Whole Wheat Pasta

This flavorful, low-sodium garlic and spinach whole wheat pasta is a perfect way to enjoy a healthy meal without compromising on taste. Packed with fresh spinach and sautéed garlic, it offers a satisfying blend of flavors, all while being light on salt. Whole wheat pasta adds a fiber boost to the dish, making it both nutritious and delicious. This easy-to-make recipe is ideal for a quick Friday dinner or a wholesome lunch.

Ingredients:

• 8 oz whole wheat pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp grated Parmesan cheese (optional)
• Red pepper flakes (optional, for extra heat)

Instructions:

1. Cook the whole wheat pasta according to the package instructions, then drain and set aside, reserving 1/2 cup of the pasta water.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add fresh spinach to the skillet, stirring occasionally, until wilted (about 4-5 minutes).
4. Toss the cooked pasta into the skillet with the spinach, adding black pepper and a splash of the reserved pasta water to combine. Add more water as needed to help the sauce coat the pasta.
5. Stir in lemon juice and adjust seasoning. If desired, sprinkle with a little Parmesan cheese and red pepper flakes for added flavor.
6. Serve hot and enjoy!

This garlic and spinach whole wheat pasta is a wonderful option for those seeking a low-sodium, nutrient-packed dish. The combination of garlic, spinach, and whole wheat pasta makes for a satisfying meal, and the lemon juice adds a refreshing twist. It’s a versatile recipe that can be adapted by adding other vegetables or proteins like grilled chicken or tofu, making it a great go-to for a Friday night dinner.

Zucchini and Tomato Basil Pasta

This light and refreshing zucchini and tomato basil pasta is perfect for a low-sodium Friday night meal. The combination of fresh zucchini, juicy tomatoes, and fragrant basil creates a medley of summer flavors that pair perfectly with pasta. Using simple, wholesome ingredients, this recipe is quick to prepare and is a great way to enjoy a healthy dish without the need for added salt. It’s a great way to end your week on a wholesome note.

Ingredients:

• 8 oz pasta (such as spaghetti or penne)
• 2 medium zucchinis, sliced into half-moons
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1/4 tsp black pepper
• Optional: grated Parmesan or mozzarella

Instructions:

1. Cook the pasta according to the package directions. Once done, drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, stirring frequently to avoid burning.
3. Add the zucchini and cook for 5-7 minutes, or until tender. Add the halved cherry tomatoes and cook for an additional 2-3 minutes until softened.
4. Add the cooked pasta to the skillet, tossing everything together. Add the reserved pasta water as needed to help coat the pasta with the vegetable mixture.
5. Stir in the balsamic vinegar, black pepper, and fresh basil. Cook for another minute, then remove from heat.
6. If desired, top with a sprinkle of Parmesan or mozzarella cheese before serving.

This zucchini and tomato basil pasta is a perfect choice for anyone looking for a low-sodium, fresh, and flavorful meal. The vibrant vegetables bring natural sweetness and depth to the dish, while the basil and balsamic vinegar add aromatic and tangy layers. It’s a simple yet satisfying dish that is versatile enough to pair with a variety of proteins or even enjoyed on its own.

Roasted Butternut Squash Pasta

This roasted butternut squash pasta is an excellent choice for a low-sodium, comforting Friday meal. The sweetness of roasted butternut squash pairs beautifully with whole wheat pasta and a light olive oil sauce. With hints of garlic, sage, and a touch of pepper, this dish is a perfect balance of savory and sweet flavors. Not only is it low in sodium, but it’s also packed with vitamins and fiber, making it an ideal autumn-inspired dinner.

Ingredients:

• 8 oz whole wheat pasta
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/4 tsp dried sage (or fresh if available)
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• Optional: Grated Parmesan cheese

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp of olive oil, sage, and black pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through.
2. While the squash is roasting, cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the roasted butternut squash to the skillet, breaking it up slightly with a spatula. Add the cooked pasta and toss everything together, adding a little reserved pasta water as needed.
5. Stir in the lemon juice and fresh parsley, adjusting seasoning to taste.
6. Serve with a sprinkle of Parmesan cheese if desired.

The roasted butternut squash pasta offers a perfect blend of sweetness, earthiness, and savory goodness, all while being low in sodium. The caramelized squash adds rich flavor without the need for additional salt, and the sage and garlic bring aromatic complexity to the dish. This pasta is an excellent choice for a cozy Friday dinner, providing both nutritional benefits and comfort in every bite.

Lemon and Herb Shrimp Pasta

This lemon and herb shrimp pasta is a refreshing, light, and low-sodium dish perfect for a Friday evening meal. The succulent shrimp are perfectly seasoned with a mix of herbs and zesty lemon juice, providing a burst of flavor without any added salt. The pasta serves as a neutral base to complement the bright, citrusy shrimp. Simple, healthy, and quick to prepare, this dish is a great way to end the week with a delicious yet light meal.

Ingredients:

• 8 oz pasta (such as spaghetti or linguine)
• 12 oz shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1/4 tsp dried thyme
• 1/4 tsp black pepper
• Lemon zest (for garnish, optional)

Instructions:

1. Cook the pasta according to package directions, then drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque.
3. Add the garlic and cook for another 1-2 minutes until fragrant.
4. Add the lemon juice, thyme, and black pepper, stirring to coat the shrimp. If needed, add a splash of reserved pasta water to create a light sauce.
5. Toss the cooked pasta with the shrimp mixture, ensuring the pasta is well-coated with the flavorful sauce.
6. Garnish with fresh parsley and lemon zest, and serve immediately.

This lemon and herb shrimp pasta is a light yet satisfying dish that is perfect for a low-sodium meal. The shrimp are tender and flavorful, with the lemon juice and fresh herbs adding a refreshing twist. The simplicity of the ingredients allows the natural flavors to shine through, making it a perfect dish for anyone looking for a healthy and flavorful Friday dinner.

Broccoli and Ricotta Pasta

This creamy yet light broccoli and ricotta pasta is a deliciously low-sodium option for a satisfying Friday dinner. The combination of nutrient-rich broccoli and creamy ricotta creates a comforting pasta dish, while the garlic and olive oil add depth of flavor. With its simplicity and balanced ingredients, this pasta recipe makes for a hearty yet healthy meal without relying on added salt. It’s perfect for those seeking a quick and easy weeknight dinner.

Ingredients:

• 8 oz pasta (such as fusilli or penne)
• 2 cups broccoli florets
• 1/2 cup ricotta cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup grated Parmesan (optional)
• Fresh basil, for garnish

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
2. Steam or blanch the broccoli florets in boiling water for 3-4 minutes, or until tender. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the steamed broccoli to the skillet, then toss with the garlic and olive oil.
5. Stir in the ricotta cheese, black pepper, and a splash of reserved pasta water, stirring until the sauce becomes creamy.
6. Toss the cooked pasta into the skillet, ensuring everything is well combined.
7. Drizzle with fresh lemon juice and garnish with grated Parmesan and basil before serving.

This broccoli and ricotta pasta is a perfect low-sodium dish that still provides all the creaminess and comfort you’d want from a pasta meal. The ricotta adds a rich, creamy texture without overwhelming the dish, and the broccoli brings in a healthy crunch and natural flavor. It’s a versatile recipe that can be enjoyed by anyone looking for a light yet satisfying pasta option.

Mushroom and Thyme Pasta

This mushroom and thyme pasta is a comforting, low-sodium dish full of earthy flavors from the mushrooms and the aromatic thyme. With a simple garlic and olive oil base, the pasta comes together in a matter of minutes, allowing the natural flavors of the ingredients to shine. This dish is perfect for a cozy Friday meal, offering a balance of rich flavor and lightness, ideal for anyone looking for a wholesome, sodium-conscious dinner.

Ingredients:

• 8 oz pasta (such as fettuccine or spaghetti)
• 2 cups mushrooms, sliced (such as cremini or button)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp dried thyme (or fresh thyme if available)
• 1/4 tsp black pepper
• 1/4 cup vegetable broth (low-sodium)
• 1/4 cup fresh parsley, chopped
• Optional: Grated Parmesan for topping

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, then add the sliced mushrooms. Cook for about 5-7 minutes, or until the mushrooms release their moisture and become tender.
3. Add the dried thyme and black pepper, stirring to combine.
4. Pour in the vegetable broth and stir, scraping up any browned bits from the skillet. Let the broth simmer for a couple of minutes, allowing the mushrooms to absorb the flavors.
5. Add the cooked pasta to the skillet, tossing to combine. Add the reserved pasta water as needed to help coat the pasta with the sauce.
6. Stir in fresh parsley and top with grated Parmesan if desired before serving.

This mushroom and thyme pasta is a low-sodium dish that delivers a lot of flavor with minimal ingredients. The savory mushrooms combined with thyme create a deeply aromatic and earthy sauce that enhances the pasta perfectly. It’s a simple yet sophisticated meal that makes for a delightful Friday dinner, providing comfort and nutrition without the excess salt.

Spaghetti Aglio e Olio with Arugula

This classic Spaghetti Aglio e Olio with Arugula is a simple yet flavorful low-sodium pasta dish that can be prepared in under 30 minutes. The dish combines the bold flavors of garlic, olive oil, and red pepper flakes, enhanced by the peppery taste of fresh arugula. This light and healthy version keeps sodium levels in check, while the addition of arugula gives it a fresh, zesty kick. It’s the perfect Friday night meal when you’re craving something quick, easy, and satisfying.

Ingredients:

• 8 oz spaghetti
• 4 cloves garlic, thinly sliced
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes (optional for heat)
• 2 cups fresh arugula
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the spaghetti according to package instructions, then drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking for 1-2 minutes until the garlic is golden brown and fragrant.
3. Add the cooked spaghetti to the skillet, tossing to coat in the garlic and oil mixture. If the pasta looks dry, add a bit of the reserved pasta water to loosen it up.
4. Stir in the fresh arugula, black pepper, and lemon juice, cooking for another 2 minutes until the arugula wilts.
5. Garnish with fresh parsley if desired and serve immediately.

Spaghetti Aglio e Olio with Arugula is a flavorful, low-sodium dish that’s both light and satisfying. The olive oil and garlic base is classic, and the fresh arugula adds a burst of peppery flavor that lifts the dish without the need for added salt. It’s perfect for anyone looking for a quick, wholesome meal at the end of a busy week, with just a few simple ingredients coming together in a deliciously vibrant dish.

Sweet Potato and Kale Pasta

This sweet potato and kale pasta is a nutrient-packed, low-sodium dish that makes for a hearty Friday night dinner. The roasted sweet potatoes bring a natural sweetness that pairs beautifully with the earthy, slightly bitter flavor of kale. With a light olive oil and garlic sauce, this pasta is a balanced meal that is both filling and healthy. Packed with fiber and vitamins, it’s a great way to fuel your body while keeping sodium levels low.

Ingredients:

• 8 oz whole wheat pasta
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 3 cups kale, chopped
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1 tbsp fresh lemon juice
• Fresh Parmesan for topping (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tbsp of olive oil, paprika, and black pepper. Roast for 25-30 minutes, or until tender and caramelized.
2. While the sweet potatoes roast, cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the chopped kale to the skillet and sauté for 4-5 minutes until tender.
5. Add the roasted sweet potatoes to the skillet, followed by the cooked pasta. Toss everything together, adding reserved pasta water to help coat the pasta.
6. Drizzle with fresh lemon juice, and top with optional Parmesan before serving.

This sweet potato and kale pasta is a great low-sodium dish that’s full of flavor and packed with nutrients. The combination of roasted sweet potatoes and sautéed kale provides a perfect balance of sweetness and earthiness, while the lemon juice adds a refreshing zing. It’s a wholesome, satisfying dish that makes for a perfect end-of-week meal, offering a good dose of fiber, vitamins, and antioxidants.

Roasted Red Pepper and Spinach Pasta

Roasted red pepper and spinach pasta is a vibrant, flavorful, and low-sodium dish that combines the sweetness of roasted peppers with the richness of spinach. The roasted peppers create a smooth, creamy sauce without the need for heavy cream or added salt, making it a healthier choice. This pasta is light yet satisfying, full of vegetables and nutrients, and it’s quick enough to make on a busy Friday evening when you need a comforting meal without the extra sodium.

Ingredients:

• 8 oz pasta (such as penne or rigatoni)
• 2 large roasted red peppers, peeled and chopped
• 2 cups fresh spinach
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika (optional for a smoky flavor)
• 1/4 cup vegetable broth (low-sodium)
• 2 tbsp fresh basil, chopped
• Fresh Parmesan for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
2. In a blender or food processor, combine the roasted red peppers, vegetable broth, smoked paprika, and black pepper. Blend until smooth.
3. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
4. Add the spinach and cook for 2-3 minutes, until wilted.
5. Pour in the roasted red pepper sauce and bring to a simmer, allowing the flavors to meld together for 3-4 minutes.
6. Add the cooked pasta to the skillet, tossing to coat the pasta with the sauce. Add reserved pasta water as needed to create a smooth, creamy consistency.
7. Stir in fresh basil and garnish with Parmesan before serving.

Roasted red pepper and spinach pasta is a delightful low-sodium option that’s full of flavor and nutrition. The creamy roasted pepper sauce adds depth and richness without needing any cream or excessive salt, while the spinach offers a fresh and vibrant touch. It’s a great dish to enjoy on a Friday night, light yet satisfying, and full of wholesome ingredients that leave you feeling good without the sodium overload.

Zucchini Noodles with Tomato Basil Sauce

Zucchini noodles with tomato basil sauce is a fresh, low-sodium alternative to traditional pasta dishes. The zucchini noodles are a lighter, lower-carb option, while the tomato basil sauce is a rich and flavorful topping. This dish is packed with fresh vegetables and herbs, providing a healthy and satisfying meal without the extra sodium. It’s perfect for a Friday evening when you want something light yet filling, with a balance of flavors that is both comforting and nutritious.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1 tbsp balsamic vinegar
• Fresh Parmesan for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the chopped tomatoes to the skillet, along with the black pepper, oregano, and balsamic vinegar. Simmer for 5-7 minutes until the tomatoes have softened and the sauce has thickened.
3. Stir in the fresh basil and continue to cook for another 1-2 minutes.
4. In a separate pan, sauté the zucchini noodles for 2-3 minutes until tender but still slightly firm.
5. Toss the zucchini noodles with the tomato basil sauce, ensuring the noodles are well-coated.
6. Garnish with fresh Parmesan if desired and serve immediately.

Zucchini noodles with tomato basil sauce is a low-sodium dish that is light yet flavorful, offering a fresh take on pasta. The zucchini noodles provide a satisfying texture while keeping the dish low in carbs and sodium, while the tomato basil sauce adds a rich and fragrant flavor that makes it feel indulgent. This meal is perfect for anyone looking for a healthy, quick, and delicious dinner to kick off the weekend.

Garlic and Lemon Asparagus Pasta

Garlic and lemon asparagus pasta is a bright, vibrant, and low-sodium dish that combines the natural sweetness of asparagus with the refreshing zing of lemon. The garlic and lemon sauce is light yet flavorful, complementing the tender asparagus and pasta. This dish is perfect for a Friday night when you want something healthy, simple, and delicious. It’s packed with vitamins and antioxidants, making it a wholesome choice for a satisfying meal.

Ingredients:

• 8 oz pasta (such as spaghetti or penne)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp black pepper
• Zest of 1 lemon
• Fresh parsley, chopped for garnish
• Optional: Grated Parmesan for topping

Instructions:

1. Cook the pasta according to package instructions, then drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the asparagus to the skillet and cook for 4-5 minutes, stirring occasionally, until the asparagus is tender but still bright green.
4. Add the cooked pasta to the skillet, tossing to combine.
5. Drizzle with fresh lemon juice, sprinkle in the lemon zest, and add black pepper. Toss everything together, adding reserved pasta water to achieve a silky sauce.
6. Garnish with fresh parsley and Parmesan if desired, then serve immediately.

Garlic and lemon asparagus pasta is a light and refreshing low-sodium dish that perfectly balances the flavors of garlic, lemon, and asparagus. The lemon adds a bright and zesty flavor that elevates the simple ingredients, while the asparagus provides a satisfying crunch and freshness. This pasta is an ideal choice for anyone looking to enjoy a flavorful yet healthy meal on a Friday night.

Chickpea Pasta with Roasted Red Pepper Sauce

Chickpea pasta with roasted red pepper sauce is a delicious, protein-packed, and low-sodium alternative to traditional pasta dishes. The chickpea pasta provides extra fiber and protein, making it more filling and nutritious. The roasted red pepper sauce is creamy, rich, and full of flavor, while keeping sodium levels in check. This dish is ideal for anyone seeking a hearty, yet wholesome, Friday dinner that’s both filling and light on sodium.

Ingredients:

• 8 oz chickpea pasta
• 2 large roasted red peppers, peeled and chopped
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup vegetable broth (low-sodium)
• 1/4 cup fresh parsley, chopped
• Optional: Grated Parmesan for topping

Instructions:

1. Cook the chickpea pasta according to package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
2. In a blender or food processor, combine the roasted red peppers, vegetable broth, smoked paprika, and black pepper. Blend until smooth.
3. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
4. Pour in the roasted red pepper sauce and simmer for 5-7 minutes, allowing the flavors to meld together.
5. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water if necessary to achieve a smooth, creamy consistency.
6. Garnish with fresh parsley and optional Parmesan before serving.

Chickpea pasta with roasted red pepper sauce is a wholesome, low-sodium dish that is both filling and flavorful. The roasted red pepper sauce provides a creamy texture without the need for cream or excessive sodium, while the chickpea pasta offers a nutritious alternative to traditional pasta. This meal is perfect for anyone looking to enjoy a satisfying, protein-rich, and low-sodium dinner to start the weekend.

Pesto Zucchini Noodles with Cherry Tomatoes

Pesto zucchini noodles with cherry tomatoes is a light, low-sodium dish that combines the flavors of fresh basil, garlic, and Parmesan in a homemade pesto sauce with the crisp texture of zucchini noodles. The cherry tomatoes add a burst of sweetness that pairs perfectly with the herbaceous pesto. This dish is ideal for a Friday night when you want something refreshing and healthy, yet satisfying. It’s a low-sodium twist on traditional pesto pasta, offering a lighter version without sacrificing flavor.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil
• 2 tbsp pine nuts
• 1 clove garlic
• 2 tbsp olive oil
• 2 tbsp nutritional yeast (optional for a cheesy flavor)
• 1/4 tsp black pepper
• Fresh Parmesan for garnish (optional)

Instructions:

1. In a food processor, combine the basil, garlic, pine nuts, olive oil, nutritional yeast (if using), and black pepper. Blend until smooth, adding a bit more olive oil if needed.
2. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until slightly softened but still firm.
3. Add the pesto to the zucchini noodles and toss to coat evenly.
4. Add the halved cherry tomatoes and gently toss them with the zucchini and pesto.
5. Serve immediately, garnished with fresh Parmesan if desired.

Pesto zucchini noodles with cherry tomatoes is a refreshing and nutrient-packed low-sodium pasta dish. The homemade pesto sauce, made from fresh basil, garlic, and olive oil, brings a vibrant burst of flavor without relying on salt. The addition of cherry tomatoes adds a fresh and juicy contrast to the pesto, making this dish light, satisfying, and full of flavor. It’s a perfect way to enjoy a healthy pasta alternative on a busy Friday evening.

Creamy Avocado and Spinach Pasta

Creamy avocado and spinach pasta is a rich and velvety low-sodium dish that replaces traditional cream sauces with the natural creaminess of avocado. The avocado creates a luxurious, smooth sauce, while fresh spinach adds vibrant color and nutrients. This dish is perfect for a Friday dinner when you’re looking for something indulgent yet healthy. The creamy avocado sauce is not only satisfying but also packed with healthy fats, making it a filling meal without any added salt.

Ingredients:

• 8 oz whole wheat pasta
• 2 ripe avocados, peeled and pitted
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp black pepper
• 1/4 cup vegetable broth (low-sodium)
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish
• Optional: Grated Parmesan for topping

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
2. In a blender or food processor, combine the avocados, vegetable broth, garlic, lemon juice, and black pepper. Blend until smooth and creamy.
3. In a large skillet, heat olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted.
4. Add the creamy avocado sauce to the skillet, stirring to combine with the spinach.
5. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water to adjust the consistency.
6. Garnish with fresh parsley and optional Parmesan before serving.

Creamy avocado and spinach pasta is a deliciously smooth and rich low-sodium dish that is both creamy and healthy. The avocado creates a velvety sauce that perfectly coats the pasta, while the spinach provides a burst of nutrients. This dish is ideal for those who love creamy pasta but want a healthier, low-sodium alternative. The lemon juice adds a refreshing brightness, making it an indulgent yet light meal perfect for a relaxing Friday night.

Roasted Cauliflower and Lemon Pasta

Roasted cauliflower and lemon pasta is a simple, flavorful, and low-sodium dish that brings out the natural sweetness of roasted cauliflower paired with the zesty brightness of lemon. The roasted cauliflower adds depth and texture, while the lemon provides a fresh, tangy lift to the pasta. This dish is perfect for a Friday dinner when you’re craving something light but packed with flavor. The combination of roasted vegetables and citrus is a delicious way to enjoy a hearty meal without added sodium.

Ingredients:

• 8 oz pasta (such as penne or fusilli)
• 1 medium head of cauliflower, cut into florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• Zest and juice of 1 lemon
• Fresh parsley, chopped for garnish
• Optional: Grated Parmesan for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 1 tbsp olive oil and black pepper. Roast for 25-30 minutes, or until golden brown and tender.
2. Cook the pasta according to package instructions, then drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the roasted cauliflower to the skillet, tossing to combine with the garlic.
5. Add the cooked pasta to the skillet, followed by the lemon zest and juice. Toss everything together, adding reserved pasta water to adjust the consistency.
6. Garnish with fresh parsley and optional Parmesan before serving.

Roasted cauliflower and lemon pasta is a bright, flavorful low-sodium dish that showcases the natural sweetness of roasted cauliflower complemented by the freshness of lemon. The garlic adds depth, and the pasta is coated in a zesty, aromatic sauce that brings the dish together beautifully. This simple, wholesome meal is perfect for a Friday evening when you want a satisfying yet healthy dinner. The balance of vegetables, citrus, and pasta makes for a deliciously light yet hearty dish.

Note: More recipes are coming soon!