Swap heavy carbohydrate for a healthier alternative, that will also be lighter on the hips.


  • For the Beet Marinara Sauce

  • 3 tablespoons olive oil

  • ½ large brown onion, finely chopped

  • 4 large cloves garlic, minced

  • 2 x 400g can crushed tomatoes

  • 1 x 250g packet of Love Beets (or alternative) cooked beets, finely chopped

  • ½ teaspoon fine sea salt or to taste

  • ½ teaspoon dried oregano

  • ½ teaspoon dried thyme

  • ? teaspoon ground black pepper

  • ? teaspoon red pepper flakes, or to taste

  • ¼ cup fresh basil, chopped

  • For the Zucchini Noodles

  • 2 tablespoons olive oil

  • 3 large zucchinis

  • Salt and black pepper to taste


  • Prepare the Beet Marinara Sauce:

  • 1.

    Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté, stirring frequently, until translucent, about 10 minutes. Add the garlic and sauté another 2 minutes.

  • 2.

    Add the remaining ingredients except for the basil and bring to a gentle boil. Reduce the heat, cover, and simmer for 20 minutes. Stir in the chopped basil and remove sauce from heat.

  • Prepare the Zucchini Noodle Pasta:

  • 1.

    Rinse the zucchini in cold water and chop off the tips and tails. Using a spiraliser (either hand-held or free-standing), spiralise the zucchini into noodles.

  • 2.

    Heat 2 tablespoons of olive oil over medium in a large saucepan.

  • 3.

    Add the zucchini noodles and sauté, stirring occasionally, until noodles are hot and reach desired “done-ness,” about 3 to 5 minutes.

  • 4.

    Serve zucchini noodles with beet marinara sauce, freshly chopped basil, and grated parmesan cheese.

  • Note:

  • 1.

    You can leave the zucchini noodles raw if desired

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