On Sunday, 45,000 people from across the globe will be racing through Chicago neighborhoods in the Bank of America Chicago Marathon.
If you’re running in the race (or cheering from the sidelines) and not planning on dining out at one of the restaurants in Chicago featuring marathon specials, carboload before the race with one of these delicious pasta recipes. If you need protein to refuel after running, add sliced steak, chicken or seafood to your pasta dish.
8 oz uncooked whole-wheat linguine
1/2 cup diced pancetta
1 medium garlic clove, smashed
1 large egg white, beaten
1 large egg, beaten
6 tablespoons grated Parmesan cheese
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
Cook linguine according to package directions; drain and set aside.
Meanwhile, heat a large nonstick skillet over a medium-low heat. Add bacon and garlic; cook, stirring frequently, until bacon is crisp, about 4 to 6 minutes.
Add linguine to skillet; toss well and remove from heat. Add eggs and cheese; toss well to coat (the hot pasta will cook the egg). Season to taste; serve immediately. Yields about 1 cup per serving.
1-12 oz box whole wheat penne or Fusilli 1 T olive oil 1 1/2 cups low sodium chicken broth 1/2 cup fat free evaporated milk 15 oz can pumpkin 1/2 small white onion, chopped (or 1 tsp onion powder) 1/2 t pumpkin pie spice 1/4 t salt 1/4 t pepper Fresh parsley to garnish 1 1/2 oz grated Parmesan cheese 2 large handfuls fresh baby spinach
1. Cook pasta according to package directions, adding spinach during the last two minutes of cooking. When it starts to wilt, drain, return to pot, cover to keep warm
2. Meanwhile, heat oil on medium. Whisk in broth, evaporated milk, pumpkin, and spices. Bring to boil, reduce heat to low, simmer, uncovered for 4-5 minutes, occasionally stirring.
3. Toss pasta with the sauce and cheese, spoon into bowls and top with parsley (if desired).
16 ounces (1 pound uncooked) pasta shells
3 tablespoons butter
2 tablespoons all-pupose flour
1/2 tsp salt
Dash of pepper
2 cups low-fat or skim milk
2 cups shredded mozzarella cheese
4 ounces soft goat cheese (chevre)
1 bunch (about four cups shredded) red Swiss chard
Preheat the oven to 350 degrees F. Prepare pasta according to package directions. In an oven-safe pan or French oven, melt butter over medium-high heat. Cook until butter begins to brown (and enjoy the aroma in your kitchen), stirring regularly. If you notice little brown bits in your butter, continue to stir; they will add flavor to your sauce later. Add 2 tablespoons flour and mix to form a roux. Add salt and pepper.
Add milk to your roux, stirring constantly. Let cook over high heat until sauce thickens. Add mozzarella, then goat cheese, and stir until cheese is melted and thick and the sauce is bubbly. Mix the cooked macaroni into the pot and add the chard. Stir until combined and the chard begins to wilt.
Bake in 350 degree F oven for 25 to 30 minutes or until cheese bubbles and begins to brown on top.
Note: If you don’t have an oven-safe pot or pan, use a regular stockpot and transfer the mixture to a buttered glass baking dish after incorporating the chard.
1-16 ounce box ziti (whole wheat, if possible)
1 pound boneless, skinless chicken tenders
1 egg, lightly beaten
1/2 cup flour, for dredging
1 cup whole wheat breadcrumbs
1 Tablespoon olive oil
3 cups tomato sauce (you can use your favorite tomato or marinara sauce)
2 cups part-skim mozzarella cheese
Prepare the ziti according to package directions, cooking until just al dente. Drain in a colander and set aside.
Dredge each chicken breast in the flour and tap off excess. Then, dip the chicken in the egg and let the excess drip off. Dip chicken in bread crumbs and dredge on both sides.
Heat oil over high heat for about 2 minutes. Place chicken tenders in the pan and cook until golden brown on each side. Transfer to a baking dish and cook chicken for about 15 minutes or until juices run clear when sliced.
Let chicken tenders cool for about five minutes. Cut each tender into small, bite-sized pieces, about 1-inch each. In a deep 9×13 baking dish, toss chicken with al-dente pasta, marinara sauce and mozzarella cheese.
Bake until cheese is melted and dish is heated throughout, between 25-30 minutes. Let cool before serving and garnish with Parmesan cheese, if desired.
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/2 cup low-fat mayonnaise
1/4 cup white wine vinegar
3 cloves garlic, minced (1 and 1/2 tsp.)
Pinch of cayenne pepper
Salt and freshly ground pepper to taste
1/2 pound whole wheat penne pasta
2 cups packed baby spinach, washed and stemmed
4 pieces jarred roasted red pepper, diced
1/2 pound smoked mozzarella cheese, diced (use regular mozzarella if you can’t find smoked)
Combine the Parmesan cheese, parsley, mayonnaise, vinegar, garlic, cayenne pepper, and salt and pepper with a hand mixer or in the bowl of food processor or in a blender until the dressing is smooth.
In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta into a colander, run cold water over it or submerge it in ice water until chilled through, and drain well. In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers, and smoked mozzarella.
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