35+ Healthy Holiday Low Sodium Pasta Recipes for a Flavorful Feast

The holiday season is a time for indulgence, but it doesn’t mean you have to overdo it with sodium.

For those who are mindful of their salt intake or simply want to create healthier meals for family and friends, these 35+ holiday low sodium pasta recipes offer the perfect solution.

These dishes showcase the flavors of the season without compromising on taste, making them ideal for holiday gatherings.

Whether you’re preparing a festive meal or a cozy dinner at home, these low-sodium pasta recipes will help you maintain a balanced diet while still enjoying all the deliciousness the holidays have to offer.

From rich and creamy sauces to light and fresh ingredients, each recipe is designed to bring joy to your table without the added salt.

35+ Healthy Holiday Low Sodium Pasta Recipes for a Flavorful Feast

Eating healthier during the holidays doesn’t have to mean sacrificing flavor.

With these 35+ holiday low sodium pasta recipes, you can enjoy all the festive dishes you love while keeping your sodium intake in check.

From hearty baked ziti to fresh pesto pasta, these recipes are sure to impress guests and satisfy cravings.

The best part is that they prove that you can have a flavorful, festive meal without the excess salt, making them perfect for anyone looking to maintain a healthier lifestyle during the holidays.

So, try out these delicious pasta recipes and create memorable meals that everyone can feel good about.

Low Sodium Holiday Garlic Butter Shrimp Pasta

This Low Sodium Holiday Garlic Butter Shrimp Pasta is a festive and flavorful dish perfect for any holiday dinner. The shrimp is sautéed in a savory yet low-sodium garlic butter sauce, combined with whole-grain pasta, and topped with fresh parsley and a sprinkle of parmesan. It’s an elegant yet healthy option that delivers all the flavors of the season without compromising on heart health.

Ingredients:

• 8 oz whole-grain spaghetti
• 1 lb large shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried basil
• Freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1/4 cup low-sodium vegetable broth
• 1/4 cup grated parmesan cheese
• 1 tbsp chopped fresh parsley
• Zest of 1 lemon (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.
3. In the same skillet, melt butter and add garlic. Sauté for about 1 minute until fragrant.
4. Add the vegetable broth, lemon juice, oregano, basil, and black pepper. Stir to combine and bring to a simmer.
5. Add the cooked pasta to the skillet, tossing to coat in the garlic butter sauce. Add the shrimp and reserved pasta water, tossing everything together until well combined.
6. Remove from heat and top with grated parmesan, fresh parsley, and lemon zest (if using).
7. Serve hot and enjoy!

This Low Sodium Holiday Garlic Butter Shrimp Pasta is a delightful dish to serve at your holiday table, offering a delicious combination of shrimp, garlic, and light yet creamy pasta. With its fresh ingredients and low-sodium profile, it’s an ideal choice for anyone looking to enjoy festive meals without overdoing the salt. Pair it with a simple side salad or roasted vegetables for a complete and wholesome holiday meal.

Low Sodium Holiday Spinach and Ricotta Stuffed Shells

These Low Sodium Holiday Spinach and Ricotta Stuffed Shells are a comforting and hearty dish that’s perfect for any holiday gathering. The jumbo pasta shells are stuffed with a flavorful mixture of fresh spinach and creamy ricotta cheese, baked in a low-sodium marinara sauce, and topped with a sprinkle of mozzarella. It’s a wholesome, festive meal that everyone can enjoy without worrying about sodium intake.

Ingredients:

• 12 jumbo pasta shells
• 2 cups fresh spinach, chopped
• 1 1/2 cups ricotta cheese (low-fat)
• 1/2 cup shredded mozzarella cheese (low-sodium)
• 1/4 cup grated parmesan cheese (low-sodium)
• 1 egg
• 2 cups low-sodium marinara sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the pasta shells according to the package instructions, drain, and set aside.
2. In a large bowl, combine the ricotta cheese, mozzarella, parmesan, spinach, egg, garlic powder, and onion powder. Stir until well mixed.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish.
4. Stuff each cooked pasta shell with the ricotta-spinach mixture and place in the baking dish.
5. Pour the remaining marinara sauce over the stuffed shells and sprinkle with a little more mozzarella cheese on top.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
7. Garnish with fresh basil and serve warm.

These Low Sodium Holiday Spinach and Ricotta Stuffed Shells are a perfect option for a festive, crowd-pleasing dish. The creamy, cheesy filling paired with the tangy marinara sauce makes for a rich and satisfying meal, while the low sodium ensures that you can enjoy it without worry. It’s a comforting holiday dish that can easily be prepared in advance, allowing you to enjoy more time with family and friends. Pair with a crisp green salad or roasted root vegetables for a full holiday meal.

Low Sodium Holiday Pesto Pasta with Roasted Vegetables

This Low Sodium Holiday Pesto Pasta with Roasted Vegetables is a vibrant, nutritious, and flavorful dish, perfect for a holiday celebration. The combination of roasted seasonal vegetables and a homemade basil pesto made with low-sodium ingredients creates a delicious and healthy meal that everyone can enjoy. Tossed with whole-grain pasta, this dish is as festive as it is tasty, offering a balance of flavors that highlight the best of the season.

Ingredients:

• 8 oz whole-grain pasta (penne or rotini)
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• Salt-free Italian seasoning, to taste
• 2 cups fresh basil leaves
• 1/4 cup unsalted pine nuts
• 1/4 cup low-sodium olive oil
• 2 cloves garlic
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast (optional for a cheesy flavor)
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes, zucchini, and red bell pepper with olive oil and Italian seasoning. Roast for 20-25 minutes until the vegetables are tender and slightly caramelized.
2. While the vegetables are roasting, cook the pasta according to package instructions. Drain and set aside.
3. In a food processor, combine the basil, pine nuts, olive oil, garlic, lemon juice, and nutritional yeast (if using). Blend until smooth, adding a little water if needed to reach the desired consistency. Season with black pepper to taste.
4. Once the vegetables are done, toss the roasted veggies with the cooked pasta and pesto sauce until well combined.
5. Serve immediately, garnished with additional basil leaves or a sprinkle of parmesan if desired.

This Low Sodium Holiday Pesto Pasta with Roasted Vegetables offers a delightful mix of fresh, earthy flavors perfect for your holiday table. The pesto provides a rich, herby base, while the roasted vegetables bring sweetness and depth to the dish. With whole-grain pasta for added fiber and a homemade pesto that’s both healthy and flavorful, this recipe is a great way to keep things festive without adding too much sodium. It’s a colorful and satisfying option for those looking for a plant-based holiday meal that still feels indulgent. Pair with a light salad or a side of roasted potatoes for a complete meal.

Low Sodium Holiday Mushroom and Spinach Pasta

This Low Sodium Holiday Mushroom and Spinach Pasta is a rich, savory dish that combines the earthy flavors of mushrooms with the freshness of spinach. The pasta is tossed in a light olive oil-based sauce with garlic and herbs, creating a simple yet festive meal. With the addition of parmesan and fresh basil, this pasta is perfect for a holiday dinner that’s both flavorful and heart-healthy.

Ingredients:

• 8 oz whole-grain fettuccine
• 1 tbsp olive oil
• 1/2 lb cremini or button mushrooms, sliced
• 2 cups fresh spinach, chopped
• 4 cloves garlic, minced
• 1/4 cup low-sodium vegetable broth
• 1/4 cup grated parmesan cheese (low-sodium)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Fresh basil leaves for garnish
• Freshly ground black pepper, to taste

Instructions:

1. Cook the fettuccine according to the package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until soft and golden brown, about 5-7 minutes.
3. Add the garlic, thyme, and rosemary, and sauté for another 1-2 minutes until fragrant.
4. Stir in the vegetable broth and bring to a simmer, cooking for another 3-4 minutes until the liquid reduces slightly.
5. Add the spinach and cook until wilted, about 2 minutes.
6. Toss the cooked pasta into the skillet with the mushroom mixture, stirring to combine. Season with freshly ground black pepper.
7. Remove from heat and sprinkle with parmesan cheese. Garnish with fresh basil and serve.

The Low Sodium Holiday Mushroom and Spinach Pasta is a perfect dish for those seeking a lighter but still indulgent holiday meal. The savory mushrooms and the freshness of spinach make this dish full of depth, while the whole-grain pasta adds a healthy touch. The low-sodium vegetable broth and herbs bring plenty of flavor without the added salt, making it an excellent choice for health-conscious holiday meals. Serve this dish with a side of roasted sweet potatoes or a simple arugula salad for a balanced holiday feast.

Low Sodium Holiday Lemon Chicken Pasta

The Low Sodium Holiday Lemon Chicken Pasta is a refreshing and zesty dish perfect for the holiday season. Tender pieces of chicken are paired with a tangy lemon sauce, lightened with olive oil and herbs, then combined with whole-grain pasta. This dish is simple yet sophisticated, offering bright flavors that will impress your guests while maintaining a healthy, low-sodium profile.

Ingredients:

• 8 oz whole-grain spaghetti
• 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup low-sodium chicken broth
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 cup grated parmesan cheese (low-sodium)
• Fresh parsley, chopped for garnish
• Freshly ground black pepper, to taste

Instructions:

1. Cook the spaghetti according to the package directions. Drain, reserving 1/4 cup of pasta water, and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook for 6-8 minutes, until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and sauté for about 1 minute until fragrant.
4. Pour in the chicken broth, lemon zest, lemon juice, oregano, and red pepper flakes (if using). Stir to combine and let simmer for 2-3 minutes to allow the flavors to meld together.
5. Add the cooked pasta to the skillet along with the reserved pasta water. Toss to coat in the lemon sauce.
6. Return the chicken to the skillet and mix everything together. Cook for another 2 minutes to combine all the flavors.
7. Top with grated parmesan, fresh parsley, and black pepper. Serve immediately.

The Low Sodium Holiday Lemon Chicken Pasta is the perfect balance of tangy and savory, offering a burst of citrus flavor that brightens up the dish. The lemon and olive oil sauce is light but flavorful, and the addition of chicken provides a satisfying protein boost. This dish is a great option for a holiday meal that doesn’t sacrifice flavor for health. Pair with a green bean almondine or roasted asparagus to add a touch of elegance to your holiday table.

Low Sodium Holiday Roasted Red Pepper and Tomato Pasta

This Low Sodium Holiday Roasted Red Pepper and Tomato Pasta is a vibrant and flavorful dish that highlights the sweetness of roasted red peppers and tomatoes. The sauce is naturally rich and velvety, thanks to the blending of roasted vegetables, garlic, and olive oil, making it a perfect, heart-healthy pasta dish for the holidays. Served with whole-grain pasta, it offers a satisfying and wholesome meal that can be enjoyed by everyone.

Ingredients:

• 8 oz whole-grain penne
• 2 red bell peppers, roasted and peeled
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup low-sodium vegetable broth
• 1/2 tsp smoked paprika
• 1/2 tsp dried basil
• Fresh basil leaves for garnish
• Freshly ground black pepper, to taste
• 1/4 cup grated parmesan cheese (low-sodium), optional

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes until the skin is charred. Remove from the oven and let them cool, then peel off the skins and chop the peppers.
2. Cook the penne according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
3. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
4. Add the roasted red peppers and cherry tomatoes to the skillet, along with the vegetable broth, smoked paprika, and basil. Let it simmer for 5-7 minutes, stirring occasionally.
5. Transfer the vegetable mixture to a blender and blend until smooth. If the sauce is too thick, add a little more vegetable broth to reach your desired consistency.
6. Toss the cooked pasta with the roasted red pepper sauce, adding some of the reserved pasta water to help coat the noodles.
7. Serve garnished with fresh basil and parmesan cheese (if using), and freshly ground black pepper.

This Low Sodium Holiday Roasted Red Pepper and Tomato Pasta is a rich, flavorful dish that will brighten up any holiday meal. The roasted red peppers and tomatoes create a naturally sweet and velvety sauce, while the whole-grain pasta adds fiber and texture. The dish is perfect for those seeking a low-sodium holiday meal that doesn’t compromise on taste. Serve this pasta with a side of roasted vegetables or a light green salad for a healthy and satisfying holiday spread.

Low Sodium Holiday Pesto and Shrimp Pasta

This Low Sodium Holiday Pesto and Shrimp Pasta brings together the rich and aromatic flavor of pesto with tender shrimp, creating a festive and elegant dish. Made with a low-sodium pesto sauce using fresh basil, olive oil, garlic, and parmesan, this dish is both healthy and packed with flavor. It’s perfect for holiday meals, offering a refreshing, light twist on a classic pasta dish.

Ingredients:

• 8 oz whole-grain fusilli or penne
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 cup fresh basil leaves, packed
• 1/4 cup low-sodium parmesan cheese
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup olive oil (for pesto)
• 1 tbsp lemon juice
• Freshly ground black pepper, to taste

Instructions:

1. Cook the fusilli according to the package directions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a food processor, combine the basil, parmesan, pine nuts, garlic, lemon juice, and 1/4 cup olive oil. Blend until smooth, adding more olive oil if needed to reach a creamy consistency. Season with freshly ground black pepper.
3. In a large skillet, heat the 1 tablespoon olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the cooked pasta and pesto sauce. Toss until the pasta is evenly coated, adding a little reserved pasta water to help coat the noodles if needed.
5. Gently fold in the cooked shrimp and serve immediately.

The Low Sodium Holiday Pesto and Shrimp Pasta is a delightful and light dish that adds a gourmet touch to any holiday meal. The fresh, vibrant pesto elevates the flavor of the shrimp and pasta, while the whole-grain pasta provides a wholesome base. The combination of herbs, garlic, and olive oil creates a savory yet fresh experience that feels festive without being overly heavy. Pair this dish with a crisp green salad or some roasted vegetables for a perfectly balanced holiday meal.

Low Sodium Holiday Butternut Squash and Sage Pasta

This Low Sodium Holiday Butternut Squash and Sage Pasta is a heartwarming dish that brings the cozy flavors of autumn to your holiday table. The naturally sweet and creamy butternut squash sauce pairs beautifully with the earthy sage, making this dish a comforting yet healthy holiday treat. The pasta is coated in a velvety sauce that’s rich in flavor without being high in sodium.

Ingredients:

• 8 oz whole-grain rigatoni
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 cup low-sodium vegetable broth
• 1/2 tsp dried sage (or fresh, chopped)
• 1/4 tsp ground nutmeg
• 1/4 cup grated parmesan cheese (low-sodium)
• Freshly ground black pepper, to taste
• Fresh sage leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until tender and slightly caramelized.
2. Cook the rigatoni according to the package directions. Drain, reserving 1/4 cup of pasta water, and set aside.
3. In a blender or food processor, combine the roasted butternut squash, vegetable broth, dried sage, and nutmeg. Blend until smooth, adding more broth if necessary to reach a creamy sauce consistency.
4. Transfer the sauce to a skillet over medium heat and cook for 2-3 minutes, stirring occasionally. Add the cooked pasta and toss to combine, adding reserved pasta water if needed to help coat the noodles.
5. Top with grated parmesan and fresh sage leaves, and season with freshly ground black pepper.

This Low Sodium Holiday Butternut Squash and Sage Pasta is a rich, comforting dish that brings the warmth of fall to your holiday table. The naturally creamy butternut squash sauce, combined with the fragrance of sage and the nuttiness of parmesan, creates a decadent yet healthy meal. This dish is perfect for those who want a festive, low-sodium alternative to traditional holiday pastas. It pairs wonderfully with a simple side salad or roasted Brussels sprouts for a balanced, heartwarming holiday meal.

Low Sodium Holiday Veggie and Ricotta Stuffed Pasta Shells

These Low Sodium Holiday Veggie and Ricotta Stuffed Pasta Shells are a festive and hearty dish that will impress your guests. The jumbo pasta shells are filled with a mixture of ricotta cheese, spinach, and a variety of roasted vegetables, creating a flavorful and satisfying meal. Baked in a light tomato sauce, this dish is both festive and healthy, making it an ideal choice for a low-sodium holiday dinner.

Ingredients:

• 12 jumbo pasta shells
• 1 tbsp olive oil
• 1 small zucchini, diced
• 1 bell pepper, diced
• 1/2 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 1/2 cups low-fat ricotta cheese
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 2 cups low-sodium marinara sauce
• Freshly ground black pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to the package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, and mushrooms. Cook for 5-7 minutes, until the vegetables are soft.
3. Stir in the spinach and cook for another 2 minutes, until wilted. Remove from heat and let cool.
4. In a large bowl, combine the ricotta cheese, cooked vegetables, oregano, and garlic powder. Season with freshly ground black pepper to taste.
5. Spread 1/2 cup of marinara sauce in the bottom of a baking dish. Stuff each pasta shell with the ricotta and veggie mixture and place them in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells and cover the dish with foil. Bake for 25 minutes, then uncover and bake for an additional 10 minutes to allow the sauce to thicken.
7. Garnish with fresh basil and serve.

These Low Sodium Holiday Veggie and Ricotta Stuffed Pasta Shells are a festive and healthy option for a holiday dinner that doesn’t skimp on flavor. The creamy ricotta and sautéed vegetables create a rich and satisfying filling, while the tomato sauce adds a delicious layer of flavor without excess sodium. This dish is perfect for those seeking a lower-sodium alternative to traditional stuffed pasta dishes. Pair it with a side of roasted garlic bread or a fresh salad for a complete, flavorful holiday meal.

Low Sodium Holiday Lemon Garlic Pasta with Asparagus

This Low Sodium Holiday Lemon Garlic Pasta with Asparagus is a light, refreshing dish perfect for a holiday meal. The combination of zesty lemon, fresh garlic, and tender asparagus creates a bright and flavorful pasta, while keeping sodium levels in check. The dish is simple to prepare yet feels special, making it an ideal side or main dish for your holiday table.

Ingredients:

• 8 oz spaghetti or fettuccine
• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup low-sodium vegetable broth
• 1/4 tsp red pepper flakes (optional)
• Freshly ground black pepper, to taste
• 1/4 cup grated parmesan (low-sodium)
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving 1/4 cup of pasta water, and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and cook for 4-5 minutes until tender but still vibrant green.
3. Add the garlic and red pepper flakes (if using), and cook for another minute, stirring constantly to avoid burning the garlic.
4. Stir in the lemon zest, lemon juice, and vegetable broth, cooking for an additional 2 minutes. Add the cooked pasta and toss to combine, adding reserved pasta water if necessary to help coat the noodles.
5. Season with freshly ground black pepper and sprinkle with grated parmesan.
6. Garnish with fresh parsley and serve immediately.

The Low Sodium Holiday Lemon Garlic Pasta with Asparagus is a vibrant and light dish that bursts with citrusy freshness and the savory depth of garlic. It’s a perfect option for those seeking a festive but healthier alternative to heavier pasta dishes. The addition of asparagus adds a seasonal touch, while the tangy lemon elevates the flavor profile. This pasta is an excellent side dish or a main course for those looking for a quick and flavorful low-sodium holiday meal.

Low Sodium Holiday Roasted Red Pepper Pasta with Spinach

The Low Sodium Holiday Roasted Red Pepper Pasta with Spinach is a festive, vegetarian dish that offers a satisfying balance of smoky, savory flavors. The roasted red pepper sauce is rich and creamy, made without heavy cream and instead with a light touch of olive oil and vegetable broth. Spinach adds a fresh, earthy element, making this dish an elegant and healthy choice for holiday gatherings.

Ingredients:

• 8 oz penne or rigatoni
• 2 large red bell peppers, roasted and peeled
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup low-sodium vegetable broth
• 1 cup fresh spinach, chopped
• 1/4 cup low-sodium parmesan cheese (optional)
• Freshly ground black pepper, to taste
• Fresh basil for garnish

Instructions:

1. Roast the red bell peppers by placing them under a broiler or on a grill until the skins are charred, about 10-15 minutes. Place the peppers in a bowl, cover with a towel, and let them steam for 10 minutes. Peel the skins off, remove seeds, and set aside.
2. Cook the pasta according to the package directions. Drain and set aside, reserving 1/4 cup of pasta water.
3. In a blender, combine the roasted red peppers, garlic, olive oil, and vegetable broth. Blend until smooth, adjusting consistency with more broth if needed.
4. Heat a skillet over medium heat and pour in the roasted red pepper sauce. Cook for 3-4 minutes, stirring occasionally. Add the chopped spinach and cook until wilted, about 2 minutes.
5. Add the cooked pasta and toss to combine. Add reserved pasta water as necessary to reach a creamy consistency.
6. Season with freshly ground black pepper, sprinkle with parmesan, and garnish with fresh basil.

The Low Sodium Holiday Roasted Red Pepper Pasta with Spinach is a delicious and healthy way to incorporate vibrant flavors into your holiday meal. The roasted red peppers provide a smoky, slightly sweet base, while the spinach adds a fresh contrast. This dish is rich and creamy without any heavy cream, making it a great option for those watching their sodium intake. Pair this pasta with a crisp salad or roasted vegetables for a complete, festive meal that everyone will enjoy.

Low Sodium Holiday Mushroom and Herb Pasta

The Low Sodium Holiday Mushroom and Herb Pasta is a comforting, earthy dish that celebrates the flavors of winter. Featuring a mix of sautéed mushrooms and a fragrant herb-infused sauce, this pasta is rich and satisfying, without the heavy sodium content. Perfect for holiday dinners, this dish is easy to prepare and sure to be a crowd-pleaser.

Ingredients:

• 8 oz spaghetti or pappardelle
• 2 tbsp olive oil
• 2 cups mixed mushrooms, sliced (such as cremini, shiitake, and oyster)
• 2 cloves garlic, minced
• 1/2 cup low-sodium vegetable broth
• 1 tsp fresh thyme, chopped
• 1/2 tsp dried rosemary
• 1/4 cup low-sodium parmesan cheese (optional)
• Freshly ground black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to the package directions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until browned and tender.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Stir in the vegetable broth, thyme, and rosemary. Let the sauce simmer for 2-3 minutes to combine the flavors.
5. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water if needed to help coat the noodles.
6. Season with freshly ground black pepper and sprinkle with parmesan cheese. Garnish with fresh parsley before serving.

The Low Sodium Holiday Mushroom and Herb Pasta offers a cozy, flavorful option for holiday meals. The sautéed mushrooms add a deep, umami-rich flavor, while the fragrant herbs infuse the sauce with warmth and complexity. This dish is an excellent way to enjoy a low-sodium holiday meal without compromising on taste. Its earthy richness pairs beautifully with a side of steamed vegetables or a fresh green salad, making it a well-rounded addition to your festive menu.

Low Sodium Holiday Pesto Pasta with Roasted Vegetables

This Low Sodium Holiday Pesto Pasta with Roasted Vegetables is a colorful and vibrant dish that showcases the beauty of fresh, seasonal produce. The basil pesto sauce, made with olive oil, garlic, and pine nuts, is a fragrant, nutty complement to the roasted vegetables, while the pasta provides the perfect base. This dish is easy to prepare and ideal for a festive meal that is both healthy and satisfying.

Ingredients:

• 8 oz fusilli or farfalle pasta
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 cup homemade or store-bought low-sodium pesto
• 1/4 cup low-sodium parmesan cheese (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the sliced zucchini, bell pepper, and cherry tomatoes on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
2. While the vegetables are roasting, cook the pasta according to the package instructions. Drain, reserving 1/4 cup of pasta water.
3. In a large bowl, combine the cooked pasta with the roasted vegetables and pesto sauce. Toss well to coat, adding the reserved pasta water as needed to create a smooth, cohesive sauce.
4. Season with additional black pepper to taste, and sprinkle with parmesan, if using. Garnish with fresh basil before serving.

The Low Sodium Holiday Pesto Pasta with Roasted Vegetables is a wonderfully fresh and aromatic dish that combines the richness of pesto with the sweetness of roasted vegetables. The vibrant colors and flavors make it an ideal choice for a holiday spread, and its light yet filling nature ensures it’s a crowd-pleaser. This pasta pairs well with a crisp white wine or a side of garlic bread for a complete, festive meal. It’s a delicious and health-conscious option for those looking to enjoy a flavorful low-sodium dish.

Low Sodium Holiday Butternut Squash Pasta with Sage Brown Butter Sauce

This Low Sodium Holiday Butternut Squash Pasta with Sage Brown Butter Sauce is a warm and comforting dish that evokes the flavors of the season. The creamy butternut squash sauce, paired with the fragrant sage brown butter, creates a harmonious and rich pasta dish. It’s perfect for holiday dinners, offering a festive and satisfying vegetarian option without the excess sodium.

Ingredients:

• 8 oz pappardelle or fettuccine
• 1 medium butternut squash, peeled, cubed, and roasted
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 6-8 fresh sage leaves
• 1/4 cup low-sodium vegetable broth
• 1/4 cup grated low-sodium parmesan cheese (optional)
• Freshly ground black pepper, to taste
• Fresh sage for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and a pinch of black pepper. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
2. Cook the pasta according to the package instructions. Drain, reserving 1/4 cup of pasta water.
3. While the pasta cooks, heat the unsalted butter in a large skillet over medium heat. Add the fresh sage leaves and cook for 1-2 minutes until the butter becomes golden brown and fragrant. Remove the sage leaves and set aside.
4. Add the roasted butternut squash to the skillet, along with the vegetable broth. Use a spoon or potato masher to mash the squash into a smooth sauce. Let it simmer for 2-3 minutes to meld the flavors.
5. Toss the cooked pasta in the squash sauce, adding reserved pasta water to achieve the desired consistency.
6. Season with freshly ground black pepper, and sprinkle with parmesan cheese, if using. Garnish with crispy sage leaves and serve.

The Low Sodium Holiday Butternut Squash Pasta with Sage Brown Butter Sauce is a comforting and luxurious dish that brings together the sweetness of roasted squash with the richness of browned butter and fragrant sage. The creamy sauce coats the pasta beautifully, offering a satisfying and seasonal meal. This dish is perfect for a festive dinner and pairs wonderfully with a light salad or roasted vegetables. Its balance of flavors and low-sodium approach make it a standout choice for health-conscious holiday gatherings.

Low Sodium Holiday Baked Ziti with Spinach and Ricotta

This Low Sodium Holiday Baked Ziti with Spinach and Ricotta is a healthier take on the classic Italian dish. The ziti pasta is baked in a savory tomato sauce with spinach, ricotta, and mozzarella cheese, offering a delicious and comforting meal. By using low-sodium ingredients and skipping extra salt, this dish is perfect for those who want to enjoy a hearty, flavorful holiday meal without the excess sodium.

Ingredients:

• 8 oz ziti pasta
• 2 cups fresh spinach, chopped
• 1/2 cup low-sodium marinara sauce
• 1/2 cup low-sodium ricotta cheese
• 1/2 cup shredded low-sodium mozzarella cheese
• 1 tbsp olive oil
• Freshly ground black pepper, to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the ziti pasta according to the package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
3. In a large bowl, combine the cooked pasta, marinara sauce, ricotta cheese, and sautéed spinach. Stir until the pasta is well coated.
4. Transfer the mixture to a baking dish and top with shredded mozzarella cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. Garnish with fresh basil or parsley and serve.

The Low Sodium Holiday Baked Ziti with Spinach and Ricotta is a comforting, family-friendly dish that combines the richness of tomato sauce, creamy ricotta, and fresh spinach. This dish is perfect for holiday dinners or gatherings, providing a satisfying and hearty option that’s lower in sodium but full of flavor. It pairs well with a side of garlic bread or a green salad, offering a complete meal that everyone can enjoy. This low-sodium baked ziti is a fantastic way to enjoy a classic Italian favorite without the added salt, making it an excellent choice for a festive and healthier holiday meal.

Note: More recipes are coming soon!