Low Sodium Roasted Veggie Pasta Sauce
Packed with roasted zucchini, bell pepper, and tomatoes, this kidney-friendly pasta sauce is full of flavor without the added salt. It is also a lower potassium pasta sauce!
Servings: 12
Ingredients
- 1/2 each white onion
- 5 cloves garlic
- 1 28 oz can whole peeled tomatoes no salt added or low sodium
- 1 large zucchini
- 1 large red bell pepper
- 2 tbsp olive oil
- 1 tsp oregano
- 1/2 tsp salt
Instructions
- Preheat oven to 400 degrees F.
- Roughly chop all veggies, peel garlic (leave whole), and add to a sheet pan lined with parchment paper.
- Take the whole tomatoes out of the can and add them to the sheet pan. Save the tomato juice in the can (this will be used to blend the veggies after roasting).
- Toss the chopped veggies in olive oil, oregano, and salt. Spread out evenly on the sheet pan.
- Roast the veggies in the oven for 30 minutes.
- Add the roasted veggies to a blender with the juice from the canned tomatoes. Blend until smooth (or leave partially chunky if you prefer that texture).
- Pour over cooked pasta and enjoy!
Notes
Nutrition info per serving (1 serving = 1/3 cup sauce): 41 calories, 1 g protein, 5 g carbohydrate, 2 g fiber, 107 mg sodium, 213 mg potassium, 25 mg phosphorus, -3.8 PRAL.
*sodium content calculated using no salt added canned tomatoes. If you use low sodium canned tomatoes, the recipe will still be low in sodium, but may be slightly higher than 107 mg.