Wow, it’s the penultimate day of the Fitness Blogger 30 Day Writing Challenge. I’m not sure where the last 29 days have gone, but here’s my contribution for today.
I am sharing a healthy recipe I found when looking for a carbohydrate heavy dinner the night before a race. I stumbled upon this yummy recipe at the Running Bug. It takes minutes to make and is super filling and tastes amazing. I eat it all the time now – race or no race.
The original recipe had anchovies in it – but I can’t stand the things, so replace them with black olives instead.
Tagliatelle with Rocket, Parma Ham, Tomatoes, Anchovies and Buffalo Mozarella
Nutrition per serving (serves 4):
Energy (Kcal) – 734
Protein (g) – 734
Carbohydrates (g) 79 of which sugars (g) 6
Fat (g) 29 of which saturates (g) 11
Salt (g) 2
Fibre (g) 3.2
Prep time: 5 mins
Cook time: 10 mins
400g tagliatelle (fresh if possible)
4 tinned anchovy fillets, finely chopped (*I replace these with black olives)
2 x 125g packs of buffalo mozarella
1 pack of parma ham (4 slices, 75g), torn into long slivers
8 sunblush tomatoes, roughly chopped, or 2 ripe fresh tomatoes chopped into small cubes
Pack of wild rocket (80-100g)
3 tbsps of extra virgin olive oil
Parmesan shavings to serve
1. Bring large saucepan of salted water to the boil and cook pasta according to packet instructions.
2. In large bowl, combine anchovies, mozarella, parma ham, tomatoes and rocket with 2 tablespoons of olive oil
3. When pasta is cooked, drain, reserve spoonful of cooking liquid
4. Add pasta, spoonful of cooking liquid and remaining tablespoon of olive oil to anchovy mixture, toss together and serve with plenty of black pepper and parmesan shavings sprinkled over.