35+ Delicious Saturday Low-Sodium Pasta Recipes for Healthy Meal

Pasta is one of the most beloved comfort foods around the world, but it can sometimes come with a hefty amount of sodium, especially when paired with store-bought sauces or salty ingredients.

For those watching their sodium intake, finding the perfect pasta recipe can be a challenge. Luckily, it’s entirely possible to enjoy a satisfying bowl of pasta without the high sodium content.

Whether you’re looking for a light, refreshing meal or a comforting dish to unwind with on a Saturday evening, low-sodium pasta recipes can offer both flavor and health benefits.

In this article, we’ve gathered over 35 delicious low-sodium pasta recipes to enjoy on your Saturdays.

These dishes are full of fresh, wholesome ingredients like vegetables, whole grains, and healthy fats, with simple seasonings that let the natural flavors shine through.

From hearty vegetable-packed options to creamy pasta dishes, there’s something for everyone.

Say goodbye to high-sodium meals and hello to a healthier way of enjoying your favorite pasta dishes!

35+ Delicious Saturday Low-Sodium Pasta Recipes for Healthy Meal

Eating a low-sodium diet doesn’t mean you have to sacrifice taste or satisfaction, and these 35+ Saturday low-sodium pasta recipes prove that point.

With fresh ingredients, herbs, and spices, you can create flavorful pasta dishes that are easy to prepare, nutritious, and gentle on your sodium intake.

Whether you’re in the mood for something light and refreshing or comforting and hearty, there’s a recipe on this list for every craving.

So next Saturday, why not try something new? These healthy pasta dishes will make your meal both enjoyable and nourishing.

Low-Sodium Garlic & Spinach Pasta

This Garlic & Spinach Pasta is a perfect low-sodium option for anyone craving a light, flavorful dish. Featuring fresh spinach, garlic, and whole wheat pasta, this recipe cuts out the salt but still delivers rich flavors. It’s a great way to incorporate more greens into your diet while keeping sodium levels in check.

Ingredients:

• 8 oz whole wheat spaghetti
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 4 cups fresh spinach
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese (optional)
• Fresh basil for garnish (optional)

Instructions:

1. Cook the whole wheat spaghetti according to the package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the spinach to the skillet and cook for another 3-4 minutes, until wilted.
4. Season with black pepper and squeeze in lemon juice for added flavor.
5. Add the cooked pasta to the skillet and toss everything together, adding a bit of reserved pasta water to create a light sauce.
6. Serve with a sprinkle of Parmesan and fresh basil if desired.

This Garlic & Spinach Pasta is simple to make, nutritious, and packs a punch of flavor without the need for added salt. The natural richness of the olive oil, garlic, and spinach, along with the brightness from the lemon, makes this dish a satisfying and healthy option. It’s a wonderful way to enjoy a hearty pasta meal while maintaining a low-sodium diet.

Low-Sodium Pesto Pasta with Cherry Tomatoes

A vibrant and fresh low-sodium pesto pasta that uses nutrient-rich ingredients like basil, garlic, and walnuts instead of traditional pine nuts. Topped with juicy cherry tomatoes, this dish brings summer to your plate all year long, offering a flavorful alternative to traditional pesto recipes without excess salt.

Ingredients:

• 8 oz whole grain penne pasta
• 1/2 cup fresh basil leaves
• 1/4 cup walnuts (or almonds)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp black pepper
• 1/2 cup cherry tomatoes, halved
• 2 tbsp grated Parmesan (optional)

Instructions:

1. Cook the pasta according to the package directions, then drain and set aside, reserving 1/4 cup of pasta water.
2. In a food processor, combine the basil, walnuts, garlic, olive oil, lemon juice, and black pepper. Blend until smooth, adding reserved pasta water if necessary to reach desired consistency.
3. Toss the cooked pasta with the pesto mixture, making sure every strand is coated.
4. Fold in the halved cherry tomatoes.
5. Optionally, top with Parmesan cheese for extra flavor.

This Low-Sodium Pesto Pasta with Cherry Tomatoes is the ideal meal when you’re craving something fresh and hearty yet light on sodium. The walnuts and basil in the pesto provide a satisfying depth of flavor, while the tomatoes offer a burst of freshness. This dish is as versatile as it is delicious, perfect for any time of the year when you want a wholesome, low-sodium pasta option.

Low-Sodium Mushroom & Zucchini Pasta

This Low-Sodium Mushroom & Zucchini Pasta is a flavorful, vegetarian-friendly dish that’s perfect for a low-sodium lifestyle. Packed with earthy mushrooms and tender zucchini, this recipe offers a wonderful combination of vegetables sautéed in olive oil, creating a savory sauce that pairs beautifully with whole wheat pasta.

Ingredients:

• 8 oz whole wheat fettuccine
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cups mushrooms, sliced
• 1 zucchini, sliced into half moons
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Cook the whole wheat fettuccine according to package instructions. Drain and reserve 1/4 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.
3. Add the mushrooms and zucchini to the skillet, cooking for 5-7 minutes, until the vegetables are tender.
4. Stir in the minced garlic, black pepper, and thyme, and cook for an additional 2 minutes.
5. Add the cooked pasta to the skillet, tossing to combine. Add a little reserved pasta water to create a light sauce.
6. Garnish with fresh parsley and Parmesan, if desired.

The Low-Sodium Mushroom & Zucchini Pasta is a perfect way to enjoy a pasta dish packed with healthy vegetables. The combination of mushrooms and zucchini offers both texture and flavor, while the light seasoning and fresh parsley bring everything together. This dish is a great example of how you can create a satisfying and flavorful meal without the need for added salt, making it an excellent choice for anyone following a low-sodium diet.

Low-Sodium Tomato Basil Pasta

This Tomato Basil Pasta is a delicious and fresh low-sodium meal that combines ripe tomatoes with fragrant basil, creating a naturally flavorful sauce that’s perfect for pasta. The recipe uses garlic and a touch of olive oil to enhance the flavors, making it a light yet satisfying dish that can be enjoyed on any Saturday.

Ingredients:

• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 4 large ripe tomatoes, diced
• 1/4 tsp black pepper
• 1 tbsp fresh basil, chopped
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp grated Parmesan (optional)

Instructions:

1. Cook the whole wheat spaghetti according to package directions. Drain, reserving 1/4 cup of pasta water.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the diced tomatoes to the skillet, cooking for 5-7 minutes until they begin to break down and release their juices.
4. Season with black pepper, oregano, and red pepper flakes if using. Stir in the fresh basil.
5. Add the cooked spaghetti to the tomato mixture, tossing gently to combine. If needed, add reserved pasta water to create a light sauce.
6. Serve with grated Parmesan cheese, if desired.

This Tomato Basil Pasta is a fresh and flavorful option for anyone looking for a low-sodium pasta dish. The juicy tomatoes create a naturally rich sauce, while the basil and garlic add depth and fragrance. It’s an easy-to-make, satisfying meal that’s perfect for a relaxing Saturday, delivering all the comforting qualities of traditional pasta dishes without the extra salt.

Low-Sodium Roasted Red Pepper & Spinach Pasta

The Roasted Red Pepper & Spinach Pasta is a vibrant, nutrient-packed meal that’s full of flavor but low on sodium. The creamy roasted red pepper sauce is made without any added salt, yet still delivers a rich, smoky flavor. Combined with fresh spinach and whole wheat pasta, this dish is an ideal healthy Saturday meal.

Ingredients:

• 8 oz whole wheat penne pasta
• 2 roasted red peppers (jarred or fresh)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/4 cup low-fat Greek yogurt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp Parmesan cheese (optional)

Instructions:

1. Cook the whole wheat penne pasta according to package instructions. Drain and reserve 1/4 cup of pasta water.
2. In a blender or food processor, combine the roasted red peppers, olive oil, garlic, Greek yogurt, black pepper, and smoked paprika. Blend until smooth and creamy.
3. Heat a large skillet over medium heat and add the spinach. Sauté until wilted, about 2-3 minutes.
4. Pour the roasted red pepper sauce into the skillet and stir well to combine with the spinach.
5. Add the cooked pasta to the skillet, tossing gently to coat with the sauce. Add reserved pasta water if needed to thin the sauce.
6. Serve with a sprinkle of Parmesan, if desired.

The Roasted Red Pepper & Spinach Pasta is a flavorful, creamy, and colorful dish that’s perfect for a low-sodium diet. The roasted red pepper sauce provides a rich, smoky flavor, while the Greek yogurt adds a creamy texture without the need for extra salt. This pasta is a wonderful combination of fresh vegetables and whole grains, making it a satisfying and wholesome choice for a Saturday meal.

Low-Sodium Avocado & Lemon Pasta

For a creamy, refreshing twist on traditional pasta, this Low-Sodium Avocado & Lemon Pasta uses avocado as the base for a rich sauce, combined with the brightness of lemon and the smoothness of olive oil. It’s a quick and easy dish that’s perfect for those who want a delicious, sodium-conscious meal without compromising on flavor.

Ingredients:

• 8 oz whole wheat spaghetti
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon zest
• 2 tbsp Parmesan (optional)

Instructions:

1. Cook the whole wheat spaghetti according to package directions. Drain and reserve 1/4 cup of pasta water.
2. While the pasta is cooking, scoop the flesh from the avocado and place it in a blender or food processor. Add the olive oil, lemon juice, black pepper, and garlic, then blend until smooth.
3. Toss the cooked pasta with the avocado sauce, adding a bit of reserved pasta water to thin it out as needed.
4. Stir in fresh parsley and lemon zest for added brightness.
5. Optionally, sprinkle with Parmesan cheese before serving.

The Low-Sodium Avocado & Lemon Pasta is a light yet satisfying meal that combines creamy avocado with the tangy freshness of lemon. This dish is rich in healthy fats and full of vibrant flavor, making it an excellent low-sodium choice for a Saturday lunch or dinner. The combination of avocado and olive oil creates a creamy texture without the need for any added salt, making it a healthy, delicious, and guilt-free meal.

Low-Sodium Lemon & Asparagus Pasta

This Lemon & Asparagus Pasta is a light, refreshing dish that pairs well with the zesty flavors of lemon and the earthy sweetness of asparagus. With its low-sodium profile, this pasta uses fresh, simple ingredients to deliver a burst of flavor. It’s an ideal option for those looking for a healthy and quick Saturday meal.

Ingredients:

• 8 oz whole wheat spaghetti
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan (optional)
• Fresh parsley for garnish

Instructions:

1. Cook the whole wheat spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the asparagus to the skillet and cook for 5-7 minutes until tender, stirring occasionally.
4. Once the pasta is cooked and drained, toss it into the skillet with the asparagus.
5. Add the lemon zest, lemon juice, and black pepper. Stir well to combine, adding a bit of reserved pasta water to help create a light sauce.
6. Garnish with fresh parsley and a sprinkle of Parmesan, if desired.

The Lemon & Asparagus Pasta is a vibrant and healthy dish that combines the freshness of lemon with the crispness of asparagus. The simplicity of this recipe ensures that the natural flavors shine through without the need for added salt, making it a perfect low-sodium option. With a hint of lemon and fresh herbs, this dish offers a delightful balance of flavors, making it a perfect choice for a Saturday evening meal.

Low-Sodium Broccoli & Walnut Pasta

This Low-Sodium Broccoli & Walnut Pasta combines the crunch of walnuts with the hearty goodness of broccoli, creating a delightful pasta dish with satisfying textures. The garlic and olive oil tie everything together for a low-sodium meal that’s both filling and nourishing. It’s a great way to get your greens while enjoying a delicious, balanced meal.

Ingredients:

• 8 oz whole wheat fusilli pasta
• 3 cups broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup walnuts, chopped
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• 2 tbsp Parmesan cheese (optional)

Instructions:

1. Cook the whole wheat fusilli according to package directions. In the last 2-3 minutes of cooking, add the broccoli florets to the boiling water to blanch them. Drain the pasta and broccoli, reserving 1/4 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped walnuts to the skillet and cook for another 2-3 minutes, allowing them to toast lightly.
4. Add the cooked pasta and broccoli to the skillet, stirring to combine.
5. Season with black pepper and red pepper flakes if desired. Drizzle with lemon juice and toss everything together. Add a bit of reserved pasta water to create a light sauce.
6. Serve with a sprinkle of Parmesan if you prefer.

The Broccoli & Walnut Pasta is a delicious and nutritious dish that’s perfect for those following a low-sodium diet. The broccoli provides a burst of vitamins and minerals, while the walnuts add a satisfying crunch and healthy fats. With the simple addition of garlic, olive oil, and lemon, this dish offers a deliciously balanced and heart-healthy meal, perfect for a Saturday lunch or dinner.

Low-Sodium Veggie-Packed Pasta Primavera

This Veggie-Packed Pasta Primavera is a colorful, nutrient-rich dish that brings together a variety of fresh vegetables with whole wheat pasta, all tossed in a light olive oil-based sauce. It’s a low-sodium, plant-forward dish that allows the natural flavors of the vegetables to shine, making it an ideal choice for a Saturday meal full of flavor and freshness.

Ingredients:

• 8 oz whole wheat penne pasta
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup yellow squash, sliced
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp dried basil
• Fresh basil leaves for garnish
• 2 tbsp grated Parmesan (optional)

Instructions:

1. Cook the whole wheat penne pasta according to package directions. Drain and reserve 1/4 cup of pasta water.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the cherry tomatoes, zucchini, bell pepper, and yellow squash to the skillet. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
4. Add the cooked pasta to the skillet with the vegetables and toss everything together.
5. Season with black pepper and dried basil. Add a bit of reserved pasta water if necessary to help create a light sauce.
6. Serve with fresh basil and a sprinkle of Parmesan, if desired.

This Veggie-Packed Pasta Primavera is a delightful and colorful dish that celebrates the flavors of fresh vegetables. Packed with vitamins, minerals, and fiber, it’s an excellent low-sodium option that’s as healthy as it is delicious. The combination of olive oil, garlic, and a variety of vegetables offers a satisfying and flavorful pasta dish without any added salt, making it a perfect, wholesome Saturday meal.

Low-Sodium Sweet Potato & Kale Pasta

This Sweet Potato & Kale Pasta combines the natural sweetness of roasted sweet potatoes with the earthy flavor of kale, all brought together with a light olive oil and garlic sauce. Packed with nutrients and fiber, this dish offers a deliciously healthy and hearty low-sodium alternative, perfect for a comforting Saturday meal.

Ingredients:

• 8 oz whole wheat spaghetti
• 1 medium sweet potato, peeled and diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups fresh kale, chopped
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp fresh lemon juice
• 2 tbsp Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, black pepper, and paprika. Roast for 20-25 minutes, flipping halfway through, until tender.
2. Cook the whole wheat spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. While the pasta is cooking, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the chopped kale to the skillet and cook for 3-5 minutes, until wilted.
5. Add the roasted sweet potatoes and cooked pasta to the skillet, tossing everything together.
6. Stir in the fresh lemon juice and adjust seasoning to taste. Add reserved pasta water to create a light sauce if needed.
7. Serve with Parmesan cheese if desired.

The Sweet Potato & Kale Pasta is a nutrient-packed, low-sodium dish that combines the sweetness of roasted sweet potatoes with the hearty, savory kale. The lemon juice adds brightness, while the garlic and olive oil provide a rich base. This pasta is a perfect choice for those looking for a healthy, filling meal that’s still light on sodium and full of flavor.

Low-Sodium Butternut Squash & Sage Pasta

This Butternut Squash & Sage Pasta offers a rich, naturally sweet flavor from roasted butternut squash, balanced by the earthy, aromatic notes of fresh sage. Combined with whole wheat pasta and a drizzle of olive oil, this dish provides a cozy, satisfying low-sodium meal perfect for the fall or any time you want a hearty yet healthy option.

Ingredients:

• 8 oz whole wheat fettuccine
• 2 cups butternut squash, peeled and diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 8 fresh sage leaves, chopped
• 1/4 tsp black pepper
• 1/4 tsp cinnamon (optional)
• 2 tbsp Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, black pepper, and cinnamon (if using). Roast for 25-30 minutes, or until tender and caramelized.
2. Cook the whole wheat fettuccine according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. While the pasta is cooking, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the roasted butternut squash to the skillet and mash it slightly with a spoon or fork to create a creamy texture.
5. Add the chopped sage and cook for 2-3 minutes until fragrant.
6. Toss the cooked fettuccine into the skillet with the squash mixture. Add reserved pasta water to help create a smooth, creamy sauce.
7. Serve with a sprinkle of Parmesan cheese if desired.

The Butternut Squash & Sage Pasta is a comforting, flavorful dish that perfectly balances sweetness with savory, herbal notes. The roasted squash provides a creamy texture without the need for heavy cream or added salt, and the fresh sage enhances the dish with an earthy aroma. This low-sodium recipe is perfect for those looking for a cozy, wholesome pasta meal that doesn’t sacrifice flavor.

Low-Sodium Mediterranean Chickpea Pasta

This Mediterranean Chickpea Pasta is a Mediterranean-inspired dish full of vibrant vegetables, protein-rich chickpeas, and whole wheat pasta. A simple lemon and olive oil dressing ties everything together, offering a fresh, zesty meal that’s low in sodium yet high in flavor, making it perfect for a healthy Saturday lunch or dinner.

Ingredients:

• 8 oz whole wheat penne pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp olive oil
• Juice of 1 lemon
• 1/4 tsp black pepper
• 1 tsp dried oregano
• Fresh parsley for garnish
• 2 tbsp crumbled feta (optional)

Instructions:

1. Cook the whole wheat penne pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, and Kalamata olives.
3. Drizzle with olive oil and lemon juice, and toss everything together.
4. Add the cooked pasta to the bowl and mix until the pasta is well-coated with the dressing.
5. Season with black pepper and dried oregano, and add reserved pasta water if needed to create a light sauce.
6. Garnish with fresh parsley and crumbled feta if desired.

The Mediterranean Chickpea Pasta is a colorful, nutrient-rich meal that combines fresh vegetables, protein-packed chickpeas, and zesty flavors. The lemon and olive oil dressing brings everything together in a light, refreshing way, while the olives and feta add Mediterranean flair. This dish is a great low-sodium option, making it a satisfying and healthy choice for anyone craving a vibrant pasta meal without the excess salt.

Low-Sodium Mushroom & Spinach Pasta

This Mushroom & Spinach Pasta combines earthy mushrooms with fresh spinach, creating a rich yet light dish that’s packed with nutrients and full of natural flavor. A simple garlic and olive oil base enhances the mushrooms’ umami, while spinach adds a touch of freshness. This low-sodium pasta dish is easy to make and perfect for a healthy Saturday lunch or dinner.

Ingredients:

• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 4 cups fresh spinach, chopped
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 tbsp fresh lemon juice
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Cook the whole wheat spaghetti according to package instructions. Drain and reserve 1/4 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes until softened and browned.
4. Stir in the chopped spinach and cook for another 2-3 minutes, until wilted.
5. Add the cooked pasta to the skillet and toss everything together. Add reserved pasta water to create a light sauce.
6. Season with black pepper, thyme, and a squeeze of lemon juice. Serve with grated Parmesan if desired.

This Mushroom & Spinach Pasta is a simple yet flavorful dish that combines the earthy taste of mushrooms with the freshness of spinach. The light olive oil and garlic base allows the natural flavors to shine through without needing added salt. It’s a quick and satisfying meal that provides the perfect balance of vegetables and whole grains, making it an excellent low-sodium option for any Saturday.

Low-Sodium Zucchini & Pesto Pasta

The Zucchini & Pesto Pasta is a fresh, vibrant dish that features zucchini ribbons and a homemade, low-sodium pesto sauce. The pesto is made with fresh basil, garlic, and nuts, ensuring a flavorful meal without the extra salt. This pasta dish is an excellent way to incorporate more vegetables into your diet while keeping sodium levels low.

Ingredients:

• 8 oz whole wheat linguine
• 2 medium zucchinis, sliced into thin ribbons
• 1/4 cup pine nuts (or walnuts)
• 2 cups fresh basil leaves
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan (optional)

Instructions:

1. Cook the whole wheat linguine according to package instructions. Drain and reserve 1/4 cup of pasta water.
2. For the pesto, blend the basil, garlic, pine nuts, olive oil, lemon juice, and black pepper in a food processor or blender until smooth.
3. In a skillet, sauté the zucchini ribbons with a bit of olive oil over medium heat for 2-3 minutes, until just tender.
4. Add the cooked linguine to the skillet with the zucchini and toss to combine.
5. Stir in the pesto, adding reserved pasta water as needed to create a creamy consistency.
6. Serve with grated Parmesan if desired.

The Zucchini & Pesto Pasta is a light, flavorful dish that combines the creamy richness of pesto with the freshness of zucchini. The homemade pesto delivers bold, vibrant flavors without added salt, and the zucchini ribbons add a satisfying texture. This dish is an excellent low-sodium pasta option, offering both vegetables and whole grains in one tasty, wholesome meal.

Low-Sodium Garlic & Roasted Cauliflower Pasta

This Garlic & Roasted Cauliflower Pasta is a hearty, flavorful dish that uses roasted cauliflower as the main ingredient, bringing out its natural sweetness and depth. Paired with garlic and olive oil, this low-sodium pasta dish is both comforting and nourishing. It’s an ideal option for anyone looking for a healthy, satisfying meal on a Saturday.

Ingredients:

• 8 oz whole wheat rigatoni
• 1 small head cauliflower, cut into florets
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 2 tbsp Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil and black pepper. Roast for 25-30 minutes until golden brown and tender.
2. Cook the whole wheat rigatoni according to package directions. Drain, reserving 1/4 cup of pasta water.
3. While the pasta is cooking, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the roasted cauliflower to the skillet and stir to combine with the garlic. Cook for 2-3 minutes to bring out the flavors.
5. Add the cooked rigatoni to the skillet with the cauliflower and toss gently. Add reserved pasta water as needed to create a light sauce.
6. Stir in lemon juice and red pepper flakes, if desired. Garnish with fresh parsley and a sprinkle of Parmesan.

The Garlic & Roasted Cauliflower Pasta is a rich, flavorful dish that brings out the natural sweetness of roasted cauliflower while infusing it with garlic and olive oil. The roasted cauliflower provides a hearty texture that pairs perfectly with the whole wheat rigatoni. This low-sodium dish is an excellent way to enjoy a comforting meal that’s both satisfying and nutritious, with minimal sodium and lots of flavor.

Note: More recipes are coming soon!