Happy Day to you!
I have an extremely delicious Foodie Friday recipe for you today…
Doesn’t it look good?
It’s perfect for pre-race carbloading!
Which is a perfect segway into yesterday’s blog post “How I Fuel for Long Runs and Races“
I couldn’t have planned it better myself…
Oh wait, I did.
[Insert mischievous cackle here]
1-1/2 Cup Roasted Red Pepper and Tomato Soup
1 Yellow Onion: chopped
1 lb. Sausage (I used Mild Italian Chicken Sausage)
3 Cloves Garlic: chopped
1/2 Cup Sun-Dried Tomatoes: chopped
1/4 Cup Grated Cheese (I used a smoked cheddar)
16oz of Your Favorite Pasta (I used farfalle – bow tie)
2 Cups Spinach
Handful of Fresh Basil: thinly sliced
Cook pasta according to package directions. Drain and toss with a little olive oil and lemon juice. Cover and set aside.
Add a couple tablespoons of olive oil to a saute pan and brown the sausage for about ten to fifteen minutes over medium to low heat.
Remove sausage from pan and add chopped onions. Saute for about five minutes. Add the sun-dried tomatoes and saute for another few minutes.
Slice the sausage and return to the pan. Add the soup to the pan and stir. Bring the sauce to a boil and simmer for about five minutes. Add spinach and stir until wilted. Remove from heat.
Serve pasta topped with sauce, fresh basil and a sprinkle of grated cheese.
Published courtesy of JulieCat in the Kitchen’s blog