Swap heavy carbohydrate for a healthier alternative, that will also be lighter on the hips.
Prepare the Beet Marinara Sauce:
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.
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:
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.
Heat 2 tablespoons of olive oil over medium in a large saucepan.
Add the zucchini noodles and sauté, stirring occasionally, until noodles are hot and reach desired “done-ness,” about 3 to 5 minutes.
Serve zucchini noodles with beet marinara sauce, freshly chopped basil, and grated parmesan cheese.
You can leave the zucchini noodles raw if desired
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