This weekend was the San Diego Half Marathon, which Julia had signed up to run a few months ago. The race was early Sunday morning, so Saturday was spent preparing – and by preparing we mean making pasta. We both grew up going to endless team pasta dinners before swimming and field hockey events, so it’s usually the first thing that comes to mind for pre-race fuel.
These days, we have graduated from spaghetti and lasagna to something a little lighter on the cheese and heavier on the veggies. It also just so happens that we had received these beautiful tri-colored carrots in our latest CSA box so couldn’t resist incorporating them.
We also just picked up the Love and Lemons cookbook and couldn’t wait to try something new. After much deliberation (all the recipes in that thing look amazing) we went with this recipe for Carrot and Tomato Tagliatelle.
We love that this book is categorized by vegetable type, it was easy to search by the ingredients we had on hand.
First, the shallots are chopped and simmer until soft in the large cooking pot with oil, salt and pepper. Then the carrots are added with the rest of the herbs, garlic, white wine, balsamic vinegar and a can of diced tomatoes.
We’re suckers for pretty carrots…
Meanwhile, we cooked the pasta. The recipe calls for tagliatelle, but we used pappardelle instead because that’s what we could find at Trader Joe’s. Pappardelle is a bit fatter noodle, so I think if we do it again we would go with spaghetti as a substitute instead.
Once the carrots are mostly cooked, the kale is added and simmers until cooked down. Then the rest of the ingredients are added: cannellini beans, pine nuts, capers and herbs (we used fresh parsley).
* We also found a great deal on pine nuts at Trader Joes – those little guys are usually pretty expensive!
Once the pasta and sauce is finished, it all gets combined in the big pot. We served with parmesan and extra chopped parsley on top.
We would love to hear if you have a favorite pre-race or competition meal! Let us know in the comments section below!
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1 medium shallot, chopped
- 1½ cups (375 mL) chopped carrots
- 3 garlic cloves, minced
- 1 teaspoon (5 mL) dried oregano
- ¼ teaspoon (1 mL) red pepper flakes
- ¼ cup (60 mL) dry white wine
- 1 tablespoon (15 mL) balsamic vinegar
- 1 can (14.5 ounces/411 g) diced tomatoes
- 4 ounces (125 g) tagliatelle pasta
- 2 cups (500 mL) chopped kale leaves
- ½ cup (125 mL) cooked cannellini beans
- ¼ cup (60 mL) pine nuts
- 2 teaspoons (10 mL) capers
- Chopped chives or other herbs (basil, parsley, etc.)
- Sea salt and freshly ground black pepper
- Grated Parmesan cheese (optional)
- In a large pot, heat the olive oil over medium heat. Add the shallot and a pinch of salt and pepper and cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.
- Add the white wine. Stir and let the wine cook off until it’s nearly evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and reduce the heat to a simmer. Cook until the carrots are tender, about 15 minutes.
- Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
- Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, capers, and chives or herbs. Season with salt and pepper to taste and serve with freshly grated Parmesan cheese, if desired.
Vegan option: use fettuccine or linguine noodles.
Gluten free option: Use brown rice tagliatelle.