Image and recipe: health.com
When trying to achieve any fitness goals, it’s essential to match your nutrition to your level of activity – this means, you don’t eat the same way every day.
If you’re an endurance athlete or have certain days where you do more high intensity workouts, your carbohydrate needs will be higher than other people.
Pasta can be a part of a healthy lifestyle if eaten to support your activities and performance. This dish is a great example of a pasta dish that can be put into rotation on those days you’re doing your long slow distance runs or the night before your marathon. The addition of vegetables makes this a nutrient rich meal that provide the right fuel for your workouts. Skip the cheese to avoid any unexpected digestive issues.
1/2 cup finely chopped fresh flat-leaf parsley stems
6 tablespoons extra-virgin olive oil
2 large thyme sprigs
3 tablespoons white wine vinegar
7 ounces uncooked whole-grain small shell pasta
1 1/2 cups fresh or frozen English peas
1/4 cup sliced shallot (from about 1 shallot)
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces Bibb lettuce leaves, torn into large pieces (from 1 head lettuce)
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives
1 1/2 ounces Manchego cheese, grated (about 1/3 cup)
- Combine parsley stems, oil, and thyme sprigs in a small saucepan. Cook over medium heat, stirring occasionally, for 3 minutes. Remove from heat; let stand 10 minutes. Pour mixture through a fine wire-mesh strainer into a large bowl, pressing to release oil. Discard solids. Whisk in vinegar.
- Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking; drain. Let stand 5 minutes.
- Add pasta mixture, shallot, salt, and pepper to oil mixture; toss to coat. Add lettuce, chopped parsley leaves, and chives; stir gently to combine. Sprinkle with cheese.