This past week I tried doing 3-a day workouts. Morning runs, afternoon hikes with the dogs, and evening hot yoga. The first few days were rough. I found myself completely out of energy about 1/3 of the way through each yoga class. On Wednesday, I made myself a small amount of pasta for lunch, and my yoga practice that evening was one of the best of my life.
Even though I know fueling a workout with proper nutrition is essential, I learned this week that I’ve been in a workout-fuel rut. I always workout first thing in the morning, so I tend to fuel that part of the day, and ignore the rest of my waking hours. It was so painfully obvious how much my body needed that carb boost in the evening, It made me wonder if I had been doing myself a disservice all these years.
Don’t get me wrong, I’ve never been a huge pasta lover, and I don’t plan to start regularly carb loading mid-day, but I am going to evaluate my total day nutrition, and most likely start paying more attention to fueling my evening hours. Who knows what I can accomplish if i’m able to increase my total daily energy right?
I’m starting today with this simple and insanely delicious fettuccine with seared tomatoes, spinach and burrata. It’s the perfect prelude to spring, and a light way to boost your energy throughout the day. Plus, there’s nothing better than being able cook with ingredients directly from your garden. I can’t wait for a season full of fresh tomatoes and spinach!
- 8 ounces uncooked fettuccine
- Cooking spray
- ⅔ cup grape tomatoes, halved (about 10 large) $$
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon crushed red pepper
- 4 garlic cloves, thinly sliced
- ¾ teaspoon salt
- 3 ounces fresh baby spinach (about 3 cups)
- 4 ounces burrata cheese
- Freshly ground black pepper
- Cook pasta according to package directions, omitting salt and fat; drain.
- While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1½ minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.
- Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally.
- Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Arrange about 1⅓ cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 tablespoons burrata cheese over each serving, and sprinkle with freshly ground black pepper.