Fueling with Fish & Farfalle

Getting ready for a long training run requires some dietary preparation. Two to three days before LRs like this (or races), I’ll start to increase the carbs and focus on some key nutrients. Visiting my parents for the weekend allows for some entree exploration!

Friday night: A Cooking Light recipe was on the menu, with a few adjustments.

NM 009

Warm Pasta Salad with Shrimp & Beans
Recipe doubled, serves 6-7

1.5 lbs Medium Shrimp, peeled
2 cups Cannellini Beans, drained & rinsed
1 bag Raw Spinach Leaves
1 tbsp Garlic, minced
1/2 cup Purple onion, chopped
1 tbsp Olive Oil
Salt, Pepper
5 cups Farfalle Pasta
1/4 c Fresh Lemon Juice
1/4 cup Light Italian Dressing

Cook pasta as directed. In a frying pan, heat 1 tbsp  Olive oil over medium and add shrimp, garlic, onions, salt and pepper. When the shrimp is cooked and pasta is done, combine (over low heat) and add remaining ingredients (Beans, Spinach, Dressing, Lemon juice). Toss until spinach is cooked and the mixture is heated through.

NM 020

Carbs: Pasta, beans
Protein: Shrimp, beans
Fat: Olive Oil, dressing

Nutrient-loaded for 20 miles? Check!

Next up: The hilliest 20-miler that was.

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7 Comments

Filed under dinners, family, Nutrition, recipes, weekends, what to eat

7 responses to “Fueling with Fish & Farfalle

  1. yum! and less than $10 sounds killer to me!

  2. Lacey

    oooh!!!! a hilly 20-miler?! you are all business with this distance running training!! so impressed with your hard work and dedication to it. way to get out there, work hard, and go the distance 🙂 you rule!! can’t wait to hear more about it.

  3. Can’t wait to hill, er hear, all about it!

    I almost bonked this weekend, needed more fuel.

  4. That certainly looks like good fuel to get you through such a serious run. 20 miles and hilly? You need energy for that!

  5. Elizabeth

    That does look delicious, and I definitely need a good pre-run meal. The long runs have been killing me.

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