It was NYC Marathon Sunday. This year, I was watching from the kitchen, on my computer while baking chocolate chip cookies. Next year, I hope to be running
I did have my own enjoyable run today, the longest since my last marathon October 20th. The body is slow recovering this time around.
7.77 miles today in 1 hr. 12 minutes. The hamstring didn’t complain until going into that last mile. Luckily at that point, I was with Shane and able to take it slow.
I don’t know whether it’s less running or watching everyone run the ING NYC Marathon but I was on a roll. After the run, I went into the gym for a total body weight workout then hit the swim spa for a swim. You’d think after that, I would have eaten all the cookie batter before it was baked into delicious Bouchon Chocolate Chunk-Chip Cookies. Self control. I had it and the result was a wonderful batch of cookies… that post will come later.
We really should get a TV in the kitchen. I loved being able to watch the runners while baking cookies. Two of my favorite past times: Running and baking. Sunday was off to a great start.
How to make Sunday end on a good note: Make a really satisfying, flavorful pasta dish.
A 30 minute meal based on a recipe from Rachael Ray. Vegetarian. Pleasing for all.
Serves 4 – 6
- medium butternut squash
- 3 TBS olive oil
- salt and pepper to taste
- pinch nutmeg
- 1 box (a pound) penne pasta
- 1 pint sliced mushrooms
- 1/2 bag, about 4 cups fresh baby spinach
- 1 bunch parsley, washed well, dry and stems removed
- 3 tsp minced garlic
- 1 piece fresh ginger, chopped
- 5- 6 scallions, chopped
- 1 cup vegetable stock
- 1/2 cup parmesan cheese (vegetarian cheese if preferred)
Microwave squash for 5 minutes. Allow to cool. Peel and chop into bite size cubes.
Preheat oven to 475 F. Put the squash pieces on a foil lined sheet, toss with salt and pepper, and nutmeg. Bake for 15 – 18 minutes.
Heat pasta water with a little salt and cook according to box directions. *Reserve 1 cup of pasta water after cooking.
In a large skillet on medium heat, heat the olive oil. Add the mushrooms, spinach, garlic, ginger, parsley, scallions and cook for 3 minutes. Add the stock and reduce to a simmer for 10 minutes. Add a few tablespoons pasta water.
Mix the cooked and drained pasta with the sauce. Toss with cheese. Enjoy.
Did you watch the NYC Marathon? Did you wish you were running? I did.