From Tish

Another Way to Carb Load: Yummy Zucchini and Squash Runaroni Pasta Recipe

runarooni, brooks running, pasta, carbs

Runaroni pasta with yummy zucchini and squash!

The following is a post sponsored by Brooks Running. For our sponsored post policy, click here.

I swear the Brooks Runaroni pasta took me back to my childhood. Did your mom ever make pancakes in different fun shapes? Mine did, so seeing little running people and shoes made me squeal with delight. Fun food is the new awesome. Maybe even the new “boom!

The pasta packs a whopping 41 grams of carbs, so the noodles are perfect for a run. I WISH I would have had this pasta the night before my marathon! Much healthier than the pizza I devoured.

As for my recipe, I used a lot of basil, which turned my pasta sauce this awesome light-green color. I’m sort of obsessed with green, so this tickled me just as much as the pasta’s shape. If you have issues eating green things though, I advise you to use less basil.

Yummy Zucchini and Squash Runaroni Pasta Recipe

Ingredients
1 bag of Runaroni (or about a pound of another of your fave types of pasta)
2/3 c olive oil
2/3 c grated Parmesan
1/2 c fresh lemon juice
Salt and freshly ground black pepper (to taste)
1/3 c chopped fresh basil leaves
1 zucchini, sliced
1 medium-sized yellow squash, sliced

 

Directions
1. Put the bag of pasta in a pot of boiling, salted water for six minutes. Meanwhile, blend the oil, Parmesan, basil and lemon juice.

2. Saute the zucchini and squash in olive oil.

3. Drain the pasta and toss with the blended sauce and sauteed vegetables. Season with salt and pepper.

4. Grub!

What pasta dish would you create with Runaroni or other pastas? I welcome any and all recipes! —Tish



Comments

  1. Deb E. says

    Whoa, that’s a lot of olive oil. It’s good for your heart and I can use the calories with those carb calories too! This looks so summery. I think I’ll add a red pepper (on sale this week at the store) to make it more red & green festive! My internet was out yesterday, so actually took some time to prep food mid-week! Thanks for the recipe.

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