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

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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.

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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.

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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.

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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.

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Did you watch the NYC Marathon?  Did you wish you were running?  I did.

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