Basil is totally stealing the show this week.
On the exercise front, this has been a successful “recovery” week. I have a goal-race and goal-time in mind for next month, therefore I’m taking it easy right now. I treated the muscles to some much-needed Yoga on Tuesday morning, and my hips & thighs were sore yesterday…Alex never lets us by easy! But those sore legs were up tested on a run Wednesday morning, and pulled through without question.
Stretch: Check. Run easy: Check! Stay strong: Here we go…
Today, I’m up for another early morning of Warrior Work with the Ryders.
And in the meantime, I’ll feed you this week’s second successful recipe experiment.
Creamy Lemon Basil Pasta
1 zucchini, sliced
1/4 purple onion, sliced
1 tbsp Olive Oil
~2-3 servings of pasta ( I used less than half the box)
*Quinoa Linguine, but any noodle would work
1/2 cup Plain Greek Yogurt (I used non-fat)
3-4 leaves Fresh Basil, torn/chopped
Cook pasta as directed (i.e. boil water and throw it in!). Heat oil over in a separate saute pan, add onions and stir until they begin to soften. Add zucchini & a shake of pepper.
In a small bowl, squeeze the lemon juice out of one full lemon.
Drain pasta, stir in the carmelized onions and sauteed zucchini. Turn heat on low; add Greek Yogurt, lemon juice and basil. Stir until mixed thoroughly.
This might be one of my favorite dishes that I’ve “created”. The lemon flavor was strong and zesty, the basil is always a good touch, and the creaminess was just right. This could easily be a bed for grilled fish, too.
And with that, I’m off! Time to get the blood flowing and the heart pumping.