As the name indicates, this dish was the main event at a pre-half-marathon ‘carb-load.’ However, even if you are not going for a long run the next day, this vegetable and carb-laden dish is guaranteed to fortify your carbohydrate and vitamin reserves.
Had half of the ‘carb-load’ guests not been vegetarian, I probably would have added meat–likely ground beef or turkey meatballs. On the vegetable front, possible add-ins include broccoli, celery, eggplant. My sauce was pleasantly spicy–the heat-averse may want to consider reducing the chili flakes.
Half-Marathon Pasta (serves 5-8, depending on running plans)
3 tablespoons butter
1 large onion, diced
4 carrots, peeled and diced
1 large zucchini, diced
2 garlic cloves, diced
1 can of tomatoes, diced
1 1/2 cups water
1 teaspoon cumin powder
3 tablespoons chili flakes
Salt and pepper, to taste
1 package linguini
Melt the butter over medium heat in a medium pot. Add the onion. Once the onion has softened and begun to turn transparent, add the carrots and zucchini. Let cook for 3-4 minutes, then stir in the garlic. Let the mixture cook for another 2-3 minutes, then add the tomatoes and water. Increase the heat to medium-high, and bring the mixture to a steady simmer. Add the cumin, chili flakes, salt, and pepper. Let the mixture simmer for roughly 30 minutes, or until most of the water has evaporated and the sauce has thickened.
Meanwhile, heat a pot of salted water over high heat. Once the water boils, add the linguini and cook according to the package instructions. Once cooked, drain the water from the pot.
I topped each plate of linguini with a dollop of sauce, but you could also combine the sauce and pasta directly in the pot. Enjoy!