After a good long Wednesday morning run, I was sure it was due to the whole wheat pasta dish from Ellie Krieger. But first… the run.

Total miles = 17.13.  5 + miles to meet up with the running partners, 4+ miles with the group and  7. 75 home. Average pace:  9:14.  Lost a little “oomph” the last 2 miles.   🙁 

I ran with Jenn, John, and Jolene… and my name is JOANNE – HEY!  Cool    Just noticed that.  It was the first time I met Jolene and she looked familiar. Then it hit me:  she’s the gal that has flown past me running through the golf course.  The first time was during my Boilermaker training up the hill.  Wednesday’s run was going to be scary. This girl was fast. I started thinking “what right do I have running with these guys?!!” 

My hamstring was still a bit sore so the thought of running fast almost made me turn tail for home. In the end, I managed to run about 4 miles with the speedsters.  Jenn was kind enough to stay back with me as John and Jolene found a faster pace and ran ahead. Sure Jenn could have kept up with them, but out of kindness, she stayed back with “Pokey”.    Good run.

Today, was an easy paced recovery run with Shane. It was warm outside and we made 4 water stops. 

Total miles:    8.07 at an easy pace of 9:45.  Negative splits for the last 3 miles.

CEIMB FETTUCCINE!

This week it was whole wheat pasta with premium crab meat and fresh asparagus.  A recipe from Ellie Krieger which means it was quick, easy, healthy, and was loaded with flavor.

The pick was by Jessica of Johnstonesvinblanc.  Visit Jessica’s site. Take a peak at the delicious list of eats for the week and make note of this recipe.  If you enjoy pasta and crab, you’ll like this.

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You can see I added tomatoes.  Two very large fresh tomatoes were added to the dish as well as a pint of sliced portabella mushrooms. 

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Of course cheese was added. 

It’s so rare that I use fresh thyme. The recipe actually called for tarragon but I couldn’t find any when shopping. As for the thyme, we could taste it in this dish and the result was ok.  I wouldn’t suddenly declare it as my favorite herb (that declaration is reserved for basil). It did add a new savory finish that we weren’t used to but enjoyed.

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The dish is quickly put together by cooking whole wheat fettuccine al dente and setting aside.

Chop and slice all your ingredients:  4 cloves of garlic, 3/4 lb asparagus, tomatoes (if adding), mushrooms (if adding – peel them and wipe them first).  Put your white wine and water/fish stock (I used vegetable broth) in a 2 cup container.  Prepare the lemon zest and chop the parsley and tarragon (or thyme in this case).

Heat 2 TBS olive oil and add the garlic over low heat for 5 minutes.*If adding tomatoes and mushrooms, add them to the pan after 3 minutes and continue cooking 3 more minutes.  Note: The tomatoes will produce more liquid so you may want to reduce the amount of water/broth is using tomatoes.  Also, they add more acidity to the dish.  If you’re sensitive to that, forgo tomatoes.

Add the wine and broth and bring to a boil for about 6 minutes.  Add asparagus, lemon juice (juice of 1 large lemon), zest (zest of that same large lemon), salt and pepper to taste.  Cook for 3 minutes. 

Add the crab meat, 1/4 cup shopped parsley, 1/4 cup chopped thyme or tarragon and heat for 2 minutes.  Add the drained pasta, stir to combine and enjoy the dish.

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All the yummy components of our meal:  whole wheat noodles, crab, garlic slices, asparagus, mushrooms, and tomato.  So good!

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Great pick, Jessica. We enjoyed!

Joanne

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