Marathon recipes
Fuel up with these nutritious meals pre and post-race day
FAST-ER PASTA TRICOLORE
Serves 2|| Prep 5 mins|| Cooking 10 mins
Carb-rich meals eaten in the days before the marathon are a runner’s friend – they work by topping up energy stores, helping to delay fatigue and jelly legs on the big day.
• 200g dried spaghetti (or 250g fresh)
• 100g cherry tomatoes
• 2 tsp olive oil, plus extra drizzle for garnish
• 100g sun blushed tomatoes, chopped
• 75g goats cheese, diced
• 50g rocket
• Salt and pepper, to season
• Handful fresh basil leaves, washed
1 Bring a pan of salted water to the boil, add the spaghetti and cook according to the instructions on the packet (usually 8-10 minutes). Once ready drain and keep in the hot pan until you are ready.
2 While the pasta is cooking, heat the oil in a large frying pan and then add the tomatoes. Allow them to cook for a couple of minutes until they start to blister, and then shake the pan, and let them cook for another minute or two, until soft, and then turn off the heat.
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Women’s Running
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May 2019
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