Nathan Celebrates National Pasta Day

October 18, 2021

There is a national day for everything, and pasta is no exception. While we may not be as enthusiastic about some national days here at Nathan, i.e. National Bagpipe Appreciation Day (not that we don't appreciate bagpipes); Pasta is something most runners can get into. Pasta can be as simple and easy as you want it to be or you can take it to the next level and make your own actual pasta from scratch! Below are a few recipes from our athletes. They represent a wide array of all types of pasta and culinary skills.  Let us know if you try any recipes and how they turn out.

Bon Appetite!


Presented to you by Lauren Ross, R.D.


    • 1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
    • 2 skinless boneless chicken breast halves (about 9 ounces total)
    • 1 pound gnocchi pasta or medium shell pasta
    • 4 garlic cloves, minced
    • 1/2 cup chopped fresh basil
    • 1/2 cup canned low-salt chicken broth
    • 1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
    • 1/4 cup chopped prosciutto
    • 1/4 cup pine nuts, toasted


  1. Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat.
  2. Add chicken to skillet and sauté until cooked through, about 3 minutes per side.
  3. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
  4. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
  5. Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
  6. Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.




Or... Short on time and brain power???


Prepare Annie's White Cheddar Shells according to package directions, BUT add some frozen chopped spinach in and a bunch of smoked Tabasco to taste.


Brought to you by Maggie Guterl


  • 1 Package of pasta. I like using rice pasta or parpadelle is another good one. (If any one ever find rice pasta parpadelle let us know!)
  • coconut oil
  • a bunch of kale
  • a package of mushrooms - I like portabella
  • olive oil
  • 1 lemon
  • salt and pepper



  1. Cook the pasta.
  2. In the meantime, sautee up the kale and mushrooms in the coconut oil.
  3. Drain pasta and mix with kale and mushrooms.
  4. Toss with olive oil and squeeze on the lemon.
  5. Season with salt and pepper to taste.
  6. Add any other seasoning you enjoy. I sometimes add garlic powder or even siracha as a finishing touch.


Kale and Mushroom Pasta

From the kitchen of Emily Harrison, National Champ


  • 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
  • 4 cups mix of cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper, finely sliced
  • 3 scallions, sliced
  • ½ bunch cilantro, chopped (or sub basil and mint)
  • 1 tablespoon (or less, or more) jalapeño, finely chopped
  • ¼-½ cup roasted, crushed peanuts (garnish)


Thai Peanut Sauce (*make a double batch and save the rest for another use)

    • 3 slices ginger
    • 1 fat clove garlic
    • ¼ cup peanut butter
    • 1 Orange ( ¼ cup orange juice)
    • 1 med-large lime (3 tablespoon lime juice)
    • 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark )
    • 3 tablespoons honey or agave
    • 3 tablespoons toasted sesame oil
    • ½ -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
    • ½ teaspoon salt


  1. Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  2. In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
  3. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño in a bowl. Toss. Add the cold noodles to the bowl and toss again. Pour the peanut sauce over top and toss well to combine.
  4. Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water.

Some of Emily's Variations:
-basil and orange pepper.
-Single or combo of shrimp, chicken or tofu.
-Use sunflower butter in place of peanut butter (super mild peanut allergy)
-I prefer it to be warm as opposed to served cold, so I heat it some
-I use rice noodles and the Gluten-Free Braggs to make it all Gluten-Free


Thai Noodles



From the mind of Jackie Merritt prepared by her hubby, Jeff Merritt. (He also does cross-stitch!)

Add your favorite sauce (we like to make pesto) and veggies (we like sauteed kale and broccoli) on the side. Super easy, sweet potato noodles steam cook in 6 minutes.




From the kitchen of Caleb Schiff which is sometimes Pizzicletta (his own famous, Flagstaff pizza restaurant).

Recipe for Cavatelli:
500 g water
300 g 00 flour or similar + more for dusting
600 g semolina flour
1/2 tsp salt


  1. Place the water in a bowl and add all the dry ingredients. Mix by hand until the dough comes together then knead on a tabletop for 10 minutes adding flour as needed.
  2. Wrap plastic wrap around dough for at least 20 minutes.
  3. Pro-tip - refrigerate the dough for a day and the texture will be better
  4. To shape the pasta, cut a 2" strip from the dough and roll it out using your fingers and the palm of your hand so it extends into a rope about 1/2” thick.
  5. Use a bench knife to cut 1” wide pieces.
  6. Use a cavetelli board to roll the pieces down the board. The dough will wrap around your finger and create the outer grooves and an inner pocket.
  • Bring a pot of water to boil and a bit of salt and boil the cavetelli until they float (about 3 minutes). This will keep the dough slightly firm giving it a nice toothsome quality.
  • Add to the sauce of your choice!

Recipe for Arugula Pesto:

  • a big handful of arugula (3 cups)
  • 1/2 cup unsalted hazelnuts, pine nuts or almonds (you choose or use whatever you have on hand).
  • 1/2 cup parmigiano-reggiano
  • 1/3 cup olive oil
  • salt and pepper to taste


  1. Combine all ingredients in a food processor
  2. Blend it all and adjust to your taste buds. I like to heat up the pesto in a pan and add the just-boiled cavatalli before serving.


Buon appetito!