Healthy Beginnings

Healthy Recipe: Linguini Marinara

Ahhh, pasta. One of the most desired foods on the planet. With this version you don’t have to stir in the pot and wait for your sauce. You can serve this pasta in – or even under – 10 minutes. You’ll be surprised by an explosion of unsuspected flavors, al dente textures and swirling scents. Eat as much as you need: you won’t gain a pound.

Serves 2


◊ A blender

◊ A potato peeler


◊ 1 to 2 TBSP of olive oil

◊ A tablespoon of lemon juice

◊ 1/2C sundried tomatoes (pre-soaked in water for 20 minutes)

◊ 1C of cherry tomatoes

◊ 1 chive in big pieces

◊ A hand full of fresh basil

◊ A grab of fresh oregano

◊ A branch of fresh rosemary(stripped off)

◊ Fresh thyme to taste

◊ 1tsp of sea salt

◊ 1 red bell pepper in big pieces

◊ 1 date

◊ 1 clove of garlic


◊ 1 medium zucchini per person


◊ Any long vegetable will do to make spaghetti with a potato peeler

◊ Take a zucchini, peel it and then start slicing long ribbons

◊ Put a bunch of the linguini ribbons on a plate, put the sauce on top

◊ Finish with basil


◊ You can also use daikon, cucumber, carrots or make a mixed linguini

◊  To get a cooked look, place the linguini in a bowl, pour the sauce on top right 
before serving and mix well until coated

◊  Never mix the sauce with the zucchini up front: it will release the water content 
from the zucchinis and create a watery sauce

◊  If you store leftovers, store them separately in the fridge – they will stay well 
for 4 to 5 days

◊  This is an easy ‘to take’ recipe when you’re going out, but take the sauce 
separate from the pasta and mix right before lunch time

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