Pasta Primavera

28 03 2012

I have become a gym rat. Not an over-committed, beefed-up zoomba nutzo, but I frequent the gym 3-4 times a week, in my first real attempt to get in shape. I have finally realized that you cannot eat your way to good health. You actually have to move sometimes. Ugghhhhhh.

So with some encouragement from my boyfriend, who just ran his first 5k this weekend, I went for a run. I’ve used an elliptical and a treadmill, but I have never put foot to pavement and gone for a real run. It started off…weird. Am I running towards something? Is someone chasing me? I became extremely self-conscious that every car that drove by knew I was an out-of-shape ass going on her first jog. Hands over mouths, stifling laughter, pointing, confident in their perfect physique.

I ran on. A mile and a half. Felt great afterwards. Alive, even. Day after, dead. I feel like I’m in the initial stages of Lou Gehrigs disease. Like literally, I cannot lift my legs.

UPDATE: Day after running and not being able to move legs, I wake up in the middle of the night with a 100 degree fever and an awesome case of night terrors/violent shivers.

Conclusion: Running is either terrible for the body or it purged some sort of demon inside of me. If I feel great tomorrow, then the latter is true. If I don’t feel better, then I give up and it’s donuts for breakfast because apparently exercise is pure evil.

I suppose I should talk about food now. This cookbook was a Christmas present from my parents during my first year of vegetarianism. Though it’s all pretty simple stuff, it’s still one of my favorites, mainly for the pictures. I love this primavera because it is packed full of veggies and doesn’t make you feel too guilty about eating a bowl full of pasta with cream sauce.

Pasta Primavera
Adapted from Vegetarian Cooking for Dummies

1 tb. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 lb. asparagus, trimmed & cut into 3-in. pieces
1 medium zucchini, sliced and halved
1/2 lb. mushrooms, sliced
1 cup lowfat milk
1/2 cup vegetable broth
3 tbs. fresh basil, chopped
1 cup frozen peas, thawed
2 scallions, chopped
1/2 tsp. salt
1/2 tsp. black pepper
1 lb. hot cooked fettuccine
1/2 cup grated Parmesan cheese

In a large skillet, heat the olive oil. Cook the onion and garlic in the oil over medium heat until the onions are translucent, about 7 minutes.

Add the asparagus, zucchini, and mushrooms, cover and cook over medium heat for 5-6 minutes, or until the asparagus is bright green and tender.

Add the milk, broth, and basil and cook over high heat until the liquid boils. Cook for about 3 minutes and then add the peas and scallions. Simmer for 1 minute.

Add the salt and pepper, and then add the pasta and cheese, tossing until the ingredients are well mixed. Serve immediately topped with a little more Parmesan.

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