Beet up the sauce!

First I gave up pasta, then I gave up marinara sauce. Now pasta is back (whole wheat or brown rice) but I have yet to reintroduce marinara into my diet. The reason? SUGAR.

Popular store bought brands such as Bertolli and Prego contain 12 grams of sugar and 80 calories per 1/2 cup. And let's be honest . . . who only uses a half cup? Most of us are probably looking at 24 grams of sugar and 160 calories. And that's just for the sauce!*

Olive oil with grilled onions and garlic has been my go to for the past several months but I recently discovered something a little more exciting. And it fits perfectly with my beet kick! (For baking directions and more beet recipes click here: Beat up the beet

Ingredients:
Lemon
1 bunch chives
1 lb beets
1 tbsp butter
4 oz creamy or crumbled goat cheese (optional)
2 oz pine nuts
16 oz whole wheat spaghetti
Extra virgin olive oil
4 garlic cloves
Black pepper and sea salt

Directions:
In a food processor combine: beets, garlic, 2 Tbsp olive oil, 1 tsp grated lemon zest, 1 Tbsp butter,1 tsp salt and 1/4 tsp pepper. Process until mixture is a smooth paste.

Boil water, add spaghetti, stir and cook 8-10 minutes until tender. Drain, reserving 1/4 cup cooking water. Transfer cooked spaghetti to serving bowl. Top with beet mixture and 2 Tbsp cooking water, mix and add more water, 1 Tbsp at a time if it seems dry.

Top with goat cheese, pine nuts and chives.

*By way of comparison, 1 beet contains 5.5 grams of sugar and 35 calories. Plus 9% of your daily recommended fiber and 7% of your daily recommended vitamin C.