Tuesday, October 6, 2015

Spring Veggie Pasta

I only have 6 miles left to do on my marathon training plan.  The race is super close and I figured I would share a yummy pasta dish in honor of all the carb loading I've been doing.  I ate this for dinner the night before my big 20 mile run and I felt great.  It was a pasta dish filled with great flavors and I loved the way the roasted broccolini and tomatoes came out.  I used whole wheat pasta and the whole thing ended up being a really healthy way to get some good carbs in your diet.  

Tomorrow I have a 4 mile run and then Thursday is a 2 mile run and then that is it! I am ready to run Chicago's fantastic 26.2 mile route!

School this week is also somehow flying by.  I'm not sure if it is excitement or nerves, but the time is just slipping right by me.  Plus, Wednesday is a testing day where I am proctoring the ACT and Friday is an Institute Day with no students.  Then, we also have Monday off for Columbus Day.  All this is making this, plus the marathon is making this week feel extra special and super strange.  Today my students are starting some graphing work for precalculus and my AP guys are getting ready for a test on Thursday.  I am trying real hard to stay focused, but I honestly feel a bit all over the place! Then, I also have cheer practice, but that is mostly just a lot of fun and the team is getting really good!

So to wrap up, this week is crazy, this pasta is crazy good, and I am a bit of a scattered-brained, mess.  So head over to Food & Wine for this pasta recipe, it is really yummy.  I followed everything pretty exactly except for the fact that I used whole wheat linguini and instead of shaved ricotta salata cheese (my grocery store did not have any), I used a hard goat cheddar cheese (which was super delish).  Have fun and enjoy!

No comments:

Post a Comment