Nutrition Pasta Ideas to Best Fuel Your Long Runs

Pasta Ideas to Best Fuel Your Long Runs

By
Ben Kaplan
-
SHARE

Whether you’re heading into your next big race or just looking for new and exciting ideas in the kitchen, the marriage of Saturday night pasta for the Sunday morning long run is tried and true, and always due up for a refresh. As part of our continuing partnership with Catelli, the Canadian pasta brand behind the healthy-eating line Catelli Smart, we’ve teamed up with their ace nutritionists to present four ideas for their tasty, all-natural products.

Enjoy these easy-to-make dinner options, and we’ll see you on the pathways—and accepting your next medal for that shiny new PB.

CATELLI SMART

SMART CHOICE: This delicious recipe uses Catelli Smart, which has two-times more fibre than their white pasta.

Antipasto Pasta Salad

SMART CHOICE: This delicious Antipasto recipe uses Catelli Smart rotini, which has more fibre than their traditional rotini brands.

INGREDIENTS

  • 1 pkg (375 g) Catelli Smart Rotini
  • 450 g Armstrong® Marble Cheddar Cheese, diced
  • 2/3 cup (150 mL) Italian vinaigrette
  • 4 cups (1 L) Arugula
  • 3/4 cup (175 mL) Kalamata olives, pitted and halved
  • 3/4 cup (175 mL) Roasted red peppers, diced
  • 1/2 cup (125 mL) Pancetta, cooked and diced
  • 1/4 cup (60 mL) Fresh basil, thinly sliced

COOKING STEPS

Step 1

Cook rotini according to package directions; drain and let cool completely.

Step 2

In serving bowl, toss together rotini, cheese and vinaigrette until well coated. Stir in arugula, olives, red peppers, pancetta and basil.

Tip: For a loaded antipasto salad, add jarred artichoke hearts, pickled pepperoni and cubed salami or ham.

DINNER IS SERVED: The roasted cherry tomato adds a flavourful burst to this tried and true Asiago classic.

Roasted Cherry Tomato, Spinach and Asiago Pasta

INGREDIENTS

  • 1 pkg (375 g)CATELLI SMART SPAGHETTINI
  • 3 cups (750 mL) cherry or grape tomatoes, halved
  • 1/4 cup (50 mL) balsamic vinegar
  • 2 tbsp (30 mL) olive oil
  • 2 minced garlic cloves
  • 1 tsp (5 mL) salt and pepper
  • 1 bag (180 g / 1 L) baby spinach leaves, about 4 cups
  • 1/2 cup (125 mL) shredded Asiago cheese (approx.)
  • 1/4 cup (50 mL) chopped fresh basil or parsley
  • Toasted pine nuts (optional, but tasty!)

COOKING STEPS

Step 1

Preheat the oven to 400°F (200°C). Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined, baking sheet.

Step 2

Roast the tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.

Step 3

Meanwhile, prepare the pasta according to package directions.

Step 4

Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with toasted pine nuts (if using). Serve with additional cheese on the side.

PENNE FOR YOUR THOUGHTS: From these box can come the artful arrangement prepared easily by you, with plant-based protein.

Chickpea Penne with Lemon, Garlic & Ginger

INGREDIENTS

  • 1 box (250g) Catelli Chickpea Penne
  • 4 tablespoons extra virgin olive oil, divided
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, cut into small pieces
  • ½ lemon, zested
  • 1 lemon, juiced
  • ½ cup Parmigiano-Reggiano cheese, grated
  • Salt and freshly ground black pepper to taste

COOKING STEPS

Step 1

Bring a large pot of water to a boil; cook pasta according to package directions.

Step 2

Meanwhile, in a skillet sauté garlic, ginger, and lemon zest in half the olive oil for one minute.

Step 3

Add lemon juice and 1 cup pasta cooking water, bring to a simmer.

Step 4

Drain pasta and toss with lemon juice mixture over high heat adding pasta cooking water as needed.

Step 5

Turn off heat and finish with remaining olive oil, a good amount of freshly ground black pepper and cheese.

FRESHLY BAKED: Feel free to add a protein like chicken or steak if serving more hungry runners!!

Red Lentil Rotini Creamy Cheese Bake

Note: this takes a little longer and is a little heavier. Is it ensuingly more delicious? My 9-year-old certainly seemed to think so.

INGREDIENTS

  • 1 box (250g) Catelli Red Lentil Rotini
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • 1 cup canned crushed tomatoes
  • ½ cup Parmigiano-Reggiano cheese, grated
  • ½ cup Fontina cheese, shredded
  • ½ cup Provolone cheese, shredded
  • Salt and black pepper to taste

COOKING STEPS

Step 1

Pre-heat oven to 400°F.

Step 2

Bring a large pot of water to a boil; cook pasta two minutes less than package directions.

Step 3

In a skillet sauté garlic with olive oil for one minute, add tomato and bring to a boil.

Step 4

Stir in cream, season with salt and pepper and bring to boil again.

Step 5

Turn heat off, stir in Parmigiano and dissolve.

Step 6

Drain pasta and mix well with the sauce.

Step 7

Place ½ pasta in a greased 9” x 13” baking tray, half the shredded cheese, layer the rest of pasta and remaining cheese on top.

Step 8

Bake for about 10 minutes until cheese is completely melted and starts to brown a little. Serve immediately.

RELATED ARTICLESMORE FROM AUTHOR