Preparation for marathon = Spaghetti?

I’m running out of ideas for meals until I came across Giada’s cookbook. Italian. Hmm… For a long while, I have tried to avoid this cuisine because it uses herbs and varied types of cheese which I’m not familiar with. Then I chanced upon this simple dish – Whole wheat spaghetti with lemon, basil and salmon and thought I should give it a try. After all, I need to carbo-load soon in preparation for the marathon and spaghetti can do a good job!

I like it. It is a simple healthy pasta dish and offered variety to what I had cooked for the past 2 months. And we had salmon today, something different from the red meat which I so often cooked. I think I would be trying out more pasta dishes in these next few weeks. Meanwhile, give me ideas for meals too!

 

And to countdown for the marathon, I bought a 2 running tops today, the most expensive I have purchased in all my years of running. I know it is rather late to try out new clothing for a race but I was hoping this will keep me comfortable in the cold weather which I would be running in; I really hope it won’t fall below 10C on that day. I’m not optimistic, btw.

I bought the hubs and I running gloves too! Mine matches my top. After this marathon, I believe I would be attempting more half-marathons in future. 26 miles is too much for my body which has given me signals recently that it is not getting any stronger. Of course, I am bearing much hope that the hubs would run half-marathons with me; it’s really lonely doing things by oneself. Let’s aim for some races in US next year!

Ingredients (4 servings)
1/2 pound whole-wheat spaghetti
1 garlic clove, minced
2 tbsp extra-virgin olive oil
1/2 tsp salt, plus more for seasoning
1/2 tsp freshly grounded black pepper, plus more for seasoning
1 tbsp olive oil
4 salmon fillets
1/4 cup chopped fresh basil leaves
Zest of 1 lemon
2 tbsp freshly squeezed lemon juice
2 cups fresh baby spinach leaves ( I replaced with coriander leaves)

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt and pepper and toss to combine.

2. Warm the olive oil in a medium skillet over medium-high heat. Season the salmon fillets with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

3. Add the basil, lemon zest and lemon juice to the spaghetti and toss to combine. Set out 4 serving plates. Place 1/2 cup spinach in each bowl. Top with one quarter of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Adapted from Giada’s kitchen: New italian favourites

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