ZUCCHINI NOODLES WITH BEET MARINARA
Zucchini Noodles with Beet Marinara
Summer is in full swing and so is everyone’s gardens! I make a weekly trip to the farmers market on Saturdays and everywhere you look are tomatoes and zucchini! With my herb garden producing a bounty of fresh herbs, it just seemed only right to make homemade tomato sauce. I am, unlike most people, not a fan of pasta. I know where it goes after it goes in my mouth, all the places I don’t want it! (thighs, buttocks, arms) Besides, pasta puts me in a coma. I am worthless and need to sleep within 15 minutes!
I just think unless you are making the pasta from non GMO source, whole grain and fresh (or you are a teenager with a high metabolism) it’s just going to glue up your intestines and spike your blood sugar, hence turning everything into fat. If I’m going to eat something that’s going to do that, I would rather eat FRENCH FRIES. yeah I said it, I could eat french fries night and day. SO…we save our carbs around here for something that’s really worth it!
Zucchini Noodles and the Fridge Clean Out
Back to the Marinara…So I’m looking in my fridge doing my weekly fridge clean out recipe, realizing I had cooked some fresh beets several days ago and I wasn’t eating enough salad to make a dent. There was about 6 whole peeled cooked beets left, and tomatoes were lining my counter with a bunch of zucchini from my shopping and my neighbor. (Sweetest couple ever; thanks Manny and Norma!)
I like to steam my own beets occasionally or you can buy them cooked if you are short on time and don’t like pink fingers for a couple days. More on steaming whole beets later! Obviously cooking them yourself is much cheaper but Love Beets makes organic cooked beets that you can find at Trader Joe’s and Costco these days, as well as local healthy grocery stores. I also had some mushrooms that were in dire need of being cooked and a fresh purchased block of Appalachian Mountain Romano Cheese that was begging to be grated on some pasta sauce.
Quick and Easy
Even though this was a last minute decision to cook all of this, it is not time consuming if you have a food processor and spiralizer. (Love kitchen gadgets.) A lot of people ask me what kind I used, which is a Spiralizer By Palermo- Voted the Best Vegetable Maker, Spiral Slicer, Peeler, Shredder, Cutter and Chopper You’ll Ever Use. Makes Zucchini Noodles, Veggie Spaghetti, Pasta, French Fry and Julienne & Mandoline Cut Vegetables in Minutes. It’s fun to make carrot salad, cucumber salad and all kinds of fun raw food. (Did I mention you can make homemade Curly Fries? 🙂
Save the Leftovers!
When I make a pasta sauce I try to have a little left over for lunch the next day or a pizza or even dinner for one more meal. We like leftovers around here and I think a pasta sauce just gets better if it has a chance to marinate. Don’t worry about the zucchini noodles either. They are great left over too! Feel free to cut the recipe in half if you are only serving 1 or 2 people or don’t want leftovers.
Eating healthy doesn’t mean you have to sacrifice flavor. Enjoy this vegan recipe, even if you are a carnivore!
Eat more veggies,
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