Two Pasta Recipes That Go the Distance : Dishes Provide Marathoners With Carbohydrates for the Race

Here are two pasta recipes from marathon runners participating in the inaugural Los Angeles Marathon on Sunday.

Runners say these dishes provide the carbohydrates that help them make it to the finish line.

Dale Harimoto, a reporter on “Entertainment Tonight” prepares a healthful pasta salad using fresh vegetables and a small amount of oil. Harimoto encourages the use of any vegetables desired, as well as seafood, such as shrimp. “This dish is a great companion dish, but also stands well on its own, which may be more than I can say for myself after a 26.2-mile marathon,” said Harimoto.

Wendy Rutledge, Channel 13’s 10 p.m. anchorwoman, contributes a simple, lemon-flavored creamed pasta, made with whipping cream and Parmesan cheese for added richness. DALE’S HEALTHFUL PASTA SALAD

6 tomatoes, chopped

Salt

1 cup chopped basil

1/2 cup whole black olives, pitted

Finely chopped garlic to taste

2 teaspoons olive oil

Freshly ground pepper

8 ounces pasta shells, cooked

Sprinkle tomatoes to taste with salt and let stand 1 hour. Drain and discard liquid. Combine basil, olives, garlic, olive oil and season to taste with pepper. Add to cooked pasta shells and toss until well mixed. Makes 2 servings. WENDY’S LEMON PASTA

3 quarts water

Grated peel and juice of 2 lemons

1 teaspoon salt

1 tablespoon olive oil

1 pound dry fettuccine

1 cup whipping cream

1/2 cup grated Parmesan cheese

Freshly ground pepper

Bring water to rapid boil. Set aside lemon peel and add lemon juice, salt and olive oil to water. Add fettuccine and cook until tender, about 8 to 10 minutes. Drain. Return pasta to pot. Add cream, cheese, lemon peel and season to taste with pepper. Toss until cheese is melted. Makes 6 servings.