Like Popeye, I’m strong to the finish because I eat all my spinach.
It seems like only yesterday I signed up for the Austin Half Marathon feeling like I had months to prepare for my fourth 13.1 mile race. Time flew by and the race is next weekend. I have been training and eating like a champion, although there have been a few injuries and lazy days thrown in to the mix. Nevertheless, I am in it to
cross the finish line win it and I am pumped up with lots of smack talk and even more greens.
Spicy Spinach Almond Pesto can be put together in a flash with cheap ingredients found at every super market. In order to pack in as much vitamin power as possible I used a pound of spinach which needs to be cooked and drained. I chose to use thawed frozen spinach to save a few steps.Choose a pasta that will hold the pesto close, like orecchiette or fusilli.
Nutrition information per serving (with pasta): 400 calories, 47 carbs, 20 fat, 10 protein
1 pound orecchiette pasta
1 pound frozen spinach, defrosted
½ cup fresh parsley, roughly chopped
2 ounces raw almonds
½ cup extra virgin olive oil
4 garlic cloves, grated
1 teaspoon salt
½ teaspoon red pepper flakes
Add drained spinach, chopped parsley, almonds, salt, red pepper flakes, olive oil and grated garlic to a blender; blend until smooth, scraping down the sides when needed.
Cook orecchiette pasta according to package directions until al dente, about 7 minutes. Drain and reserve 1 cup of the hot cooking liquid. Toss the pasta with the pesto until combined, adding some of the cooking liquid until desired consistency. Garnish with fresh parsley before serving.