Servings: 3 Servings
Zucchini Noodles with Beet Marinara Sauce
Zucchini Pasta with Beet Marinara Sauce is a light, fresh flavorful vegan low-carb dinner recipe loaded with nutrients.
Ingredients
Beet Marinara Sauce:
- 3 tablespoons olive oil
- 1/2 large yellow onion finely chopped
- 4 cloves large of garlic minced
- 1 28- ounce can crushed tomatoes
- 1-1/2 cups cooked beets finely chopped
- 1/2 teaspoon fine sea salt or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes or to taste
- 1/4 cup fresh basil chopped
Zucchini Noodles:
- 2 tablespoons olive oil
- 3 large zucchini squash
- A pinch of salt and black pepper to taste
Instructions
Prepare the Beet Marinara Sauce:
- Heat 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 two 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 Noodles:
- Rinse the zucchini squash in cold water and chop off the tips and tails. Using a spiralizer (either hand-held or free-standing), spiralize the zucchini squash into noodles.
- Heat 2 tablespoons of olive oil over medium heat in a large saucepan.
- Add the zucchini noodles and sauté, stirring occasionally, until noodles are hot and reach desired “done-ness,” which usually takes about 3-5 minutes.
- Serve zucchini noodles with beet marinara sauce, freshly chopped basil, and grated parmesan cheese.
- Note: If desired, the zucchini noodles can be left raw.
Nutrition
Serving: 1Serving, Calories: 285kcal, Carbohydrates: 30g, Protein: 7g, Fat: 16g, Fiber: 8g, Sugar: 14g