1 large zucchini
1 chiogga beet
½ red or yellow bell pepper
4 medium tomatoes
Peel zucchini with a vegetable peeler, resulting in shapes similar to fettuccine. or process the squash through a spiralizer for different pasta varieties.
In a food processor, blend half of a red or yellow bell pepper with three medium tomatoes, resulting in a thick marinara. Pour marinara over zucchini. Slice thin rounds of chiogga beets and cut into matchsticks for garnish. Slice the remaining tomato into quarters and place artfully atop the marinara.