The Payoff
A good workout deserves a good meal. And one of my favorite rewards for going the extra mile on the treadmill is fettuccine tossed with Gorgonzola, mushrooms and peppery arugula.
With the pasta, I like a salad of baby greens lightly tossed in balsamic vinegar and olive oil and a tall glass of iced club soda with a twist of lemon and lime. Berries tossed in plum wine and lime juice make a nice, balanced ending.
Menu
Baby Greens With Balsamic Vinaigrette
Fettuccine With Arugula and Gorgonzola
Berries Tossed in Plum Wine
Baby Greens With Balsamic Vinaigrette
Active Work Time: 5 minutes * Total Preparation Time: 10 minutes * Vegan
1/2 tablespoon balsamic vinegar
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4 1/2-ounce) package baby salad greens or about 1/3 pound baby greens
* Combine vinegar, oil, salt and pepper in bowl. Whisk and set aside.
* Wash and drain salad greens well if buying in bulk. Refrigerate. Toss greens with vinaigrette just before serving.
4 servings. Each serving: 51 calories; 445 mg sodium; 0 cholesterol; 5 grams fat; 1 gram carbohydrates; 0 protein; 0.20 gram fiber.
Fettuccine With Arugula and Gorgonzola
Active Work Time: 12 minutes * Total Preparation Time: 18 minutes * Vegetarian
4 quarts water
Salt
1 (16-ounce) package fettuccine
3 tablespoons olive oil
1 (6-ounce) package Italian brown mushrooms, quartered
3 tomatoes, diced
1 (4-ounce) package or 1 bunch arugula, coarsely cut into large sections
1/2 pound Gorgonzola cheese, cut in large dice, about 1 1/2 cups
Freshly ground black pepper
* Bring water and 3 tablespoons salt to boil in large pot. Add fettuccine and cook until al dente, 10 to 12 minutes.
* Meanwhile, heat oil in hot skillet. Add mushrooms and saute 5 minutes, then add tomatoes and arugula and saute 2 minutes.
* Remove to large pasta bowl. Mix in Gorgonzola cheese.
* Drain pasta well and add to cheese and vegetables. Season to taste with salt and pepper. Toss well and serve hot.
4 to 6 servings. Each of 6 servings: 483 calories; 582 mg sodium; 28 mg cholesterol; 19 grams fat; 60 grams carbohydrates; 18 grams protein; 0.54 gram fiber.
Berries Tossed in Plum Wine and Lime Juice
Active Work Time: 3 minutes * Total Work Time: 10 minutes * Easy * Lowfat
1 (6-ounce) package fresh blueberries
1 (6-ounce) package fresh raspberries
1/4 cup plum wine or other sweet fruity wine
1 1/2 teaspoons lime juice
1 1/2 teaspoons sugar
* Combine berries, wine, lime juice and sugar in bowl and toss well. Chill.
4 servings. Each serving: 96 calories; 3 mg sodium; 0 cholesterol; 1 gram fat; 21 grams carbohydrates; 1 gram protein; 2.33 grams fiber.
Game Plan
30 minutes before: Wash all vegetables and fruit. Refrigerate cleaned greens. Cut up tomatoes, arugula, mushrooms and cheese. Start boiling water.
20 minutes before: Prepare berry dessert and refrigerate.
15 minutes before: Put pasta in boiling water. Saute mushrooms, tomatoes and arugula.
5 minutes before: Make salad dressing.
3 minutes before: Drain and toss pasta with cheese and vegetables.
Just before serving: Toss greens with vinaigrette.
INGREDIENTS
Staples
Salt
Pepper
Olive oil
Balsamic vinegar
Sugar
Limes
Plum wine or other dessert wine
Shopping list
1 (4 1/2-ounce) package baby salad greens or 1/3 pound bulk baby greens
1 (16-ounce) package fettuccine
1/2 pound Gorgonzola cheese
1 (6-ounce) package Italian brown mushrooms
1 (4-ounce) package or 1 bunch arugula
3 tomatoes
1 (6-ounce) package blueberries
1 (6-ounce) package raspberries