Penne with asparagus
If you exercise on a regular basis and you're getting bored with pasta recipes, try this one for a change. The asparagus is a rich source of folate, beta-carotene, vitamin C and vitamin E. The pasta provides or replaces lost energy. If you're eating this before you exercise, have it at least three hours beforehand. If you're eating it after you exercise, try to have it within two hours of finishing your session.
Ingredients
Per portion: 570 kcal, 11g fat, 25g protein, 97g carbohydrate
200g penne
100g asparagus tips, halved
100g fine beans, halved
1 tbsp olive oil
50g fresh breadcrumbs
2 tbsp half-fat creme fraiche
2 tbsp green pesto
1 tbsp grated Parmesan
Freshly ground black pepper
Method
Bring a large pan of water to the boil. Tip in the pasta and cook for 8 minutes, adding the asparagus and beans for the last 2 minutes of the cooking time.
Heat the olive oil in a small frying pan and, when hot, fry the breadcrumbs for 2-3 minutes until they are golden.
Drain the pasta and green vegetables, and then return to the pan with the creme fraiche, pesto and plenty of pepper.
Serve in warmed bowls, scattered with the breadcrumbs and Parmesan.
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