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, ie 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.
PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS
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
Or… Short on time and brain power???
LAUREN’S QUICK & EASY PASTA RECIPE
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.
KALE AND MUSHROOM PASTA
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
THAI NOODLE SALAD WITH PEANUT SAUCE
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
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
SWEET POTATO PASTA
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 Cavatalli:
500 g water
300 g 00 flour or similar + more for dusting
600 g semolina flour
1/2 tsp salt
Click Here to watch a short video
- 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