Lazy Penne

A pasta dish that's extremely low in sodium but big on flavor. This is a super-quick meal you can throw together at the last minute. Feel free to sub in your favorite pasta shape to make it your own!

This is a lower-sodium & faster version of one of our favorite meals, Baked Penne with Fennel. 

Ingredients:
1 6oz can no-salt-added tomato paste (I use Nature's Promise Organic Tomato Paste, which doesn't say "no salt added" but has the same total amount as Hunt's N.S.A, 100mg total)
12 oz. water
1 box penne (0 mg sodium)
1/4 c. shredded mozzarella (I use Peapod store band, which has 135 mg total)
1/4 c. ricotta (I use Peapod store brand, which has 80 mg per serving)
1 T. Penzey's Tuscan Sunset spice mix (0 mg)
2 T. Extra-Virgin Olive Oil (0 mg)
Freshly ground black pepper
Fresh basil, if available

Cook pasta according to directions on package (omitting salt, of course). At the same time, saute spices in olive oil for about 1 minute, then add tomato paste and water. Stir frequently and simmer til tomato paste reconstitutes (about 10 minutes). Add ricotta and stir to mix throughout sauce.

Combine sauce with cooked (drained) pasta, top with mozzarella, black pepper, and fresh basil to serve.

Total sodium: 315 mg. Serves 4 (79 mg per serving)

Quickie Meal: Lemon Butter Pasta

On nights when I really don't want to cook or the cupboards are looking a little bare, this quick pasta dish can be a real life saver. I almost always have a box of pasta and a lemon on hand - and while it sounds simple and maybe a little boring, it can actually be surprisingly flavorful (plus, it lends itself to a lot of variations). Another bonus is that this dish uses very little of your sodium allowance if you don't add cheese - and still is a member of the Under 100 Club if you decide to splurge!

Ingredients:
1 box pasta, any kind (0mg)
1/4 c. unsalted butter (0mg)
1/4 c. extra virgin olive oil
Juice of 1 lemon (9mg)
2-3 cloves garlic, chopped finely (0mg)
Freshly ground pepper and dill weed, to taste
Optional: 1/4 c ricotta or mozzerella cheese (sodium content varies, the brands I use range in 80-135mg)

Cook pasta in unsalted water according to package directions. Just before the pasta is finished cooking, begin to melt butter in a saucepan. Add garlic and saute for about a minute, being careful not to burn. Add olive oil, lemon juice, and dill weed - remove from heat.

Drain pasta, then return to stock pot and pour lemon butter mixture over pasta. Toss and add optional cheese, if desired. Serve with freshly ground pepper to taste.

Total: 9mg (without cheese); 88-144 (with cheese). Serves 4 (2.25 (22-36mg) per serving). Your stats may differ based on your ingredients; be sure to read all labels carefully.