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Dine In: Power-Packed Pasta


Power-Packed PastaMy sons are both running competitive cross country this year with their respective schools, and I couldn’t be more excited for the change in pace from the Saturday soccer games we’ve (gladly) attended for the past 10 years.

Their first meet is coming up, and we’re going to be prepared by carb-loading the night before, for energy, because it never seems like teenage boys have enough fuel to get them through the day, let alone an athletic event.

For the night before a race, a cross country runner should eat a meal high in carbs and moderate in fat and protein. They should also drink a lot of water, or “camel up” as the saying goes.

Since our meets are on Saturdays, Friday nights are the perfect time for a power-packed meal.

Power-Packed Pasta (i.e. Spaghetti and Meatballs)

Ingredients:
1 lb whole-grain spaghetti

Meatballs:
1 lb lean ground beef
2 Tbs whole milk
2 Tbs parmesan cheese, grated
2 Tbs panko breadcrumbs
1 Tbs parsley, chopped
1 Tbs dried oregano

Sauce:
1 white onion, diced
2 Tbs extra virgin olive oil
4 cloves garlic, minced
1 (48 oz) can tomato sauce
2 (14.5 oz) cans fire-roasted tomatoes, diced
1 (4 oz) can tomato paste
fresh parsley, oregano and basil, to taste
1 tsp crushed red pepper
1 tsp sea salt
1/2 tsp black pepper

Directions:
Start your sauce first. Heat olive oil over medium-high heat. When it starts to become fragrant and shimmers, sauté onions until translucent. Add garlic, and stir for 1 more minute. Add tomato sauce, diced tomatoes, tomato paste and all spices. Stir together. Bring to a boil, and then turn heat to medium-low to let simmer.

While your sauce is simmering, prepare the meatballs. Preheat oven to 400° F. In a small bowl, combine milk and breadcrumbs. In a large bowl, place ground beef, cheese and spices. Add in moistened breadcrumbs. Mix thoroughly. Shape into balls, about 2 inches in diameter. Bake at 400° F until cooked through, about 10 minutes. Add meatballs to sauce immediately.

Bring a large stock pot of water to a rolling boil. Add whole-grain spaghetti; cook until al dente, about 8 minutes. Drain well. Serve with sauce and meatballs, with a side salad and garlic bread.

Serves 6

Nutritional Information: Calories Per Serving: 524, Fat: 12 g (3 g Saturated Fat), Cholesterol: 123 mg, Sodium: 1616 mg, Carbohydrates: 69 g, Fiber: 7 g, Sugar: 17 g, Protein: 38 g.

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