Recipe: Week-Before-the-Marathon Pasta

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It's not easy to change your eating habits quickly during the week prior to a marathon, but I still had moments of inspiration. This was my most satisfying meal of the week.

    • 2 tablespoons olive oil
    • 2 cloves garlic, chopped
    • 10 sliced shiitake mushrooms
    • 2 cups broccoli florets
    • splash of white wine
    • ½ cup garbanzo beans
    • ½ a pound whole wheat spaghetti
    • ½ cup grated Parmesan cheese

Set a pot of water on the stove to boil. While the water is heating up, pour olive oil in sauté pan over medium heat. After a minute, add garlic and cook until lightly browned. Add broccoli and cook for about three minutes. Add mushrooms and cook for another three minutes.

By now the water should be boiling. Add the pasta and cook according to package instructions.

Add a splash of white wine to the vegetables in the sauté pan. After it's cooked down a bit, add the garbanzo beans. After a minute or two, remove from heat and cover until pasta is ready. Grate the cheese. When pasta is finished cooking, drain and toss with vegetables and cheese.

To read about how Eleanor struggled to eat less during the week before her big race, click here.It's not easy to change your eating habits quickly during the week prior to a marathon, but I still had moments of inspiration. This was my most satisfying meal of the week.

    • 2 tablespoons olive oil
    • 2 cloves garlic, chopped
    • 10 sliced shiitake mushrooms
    • 2 cups broccoli florets
    • splash of white wine
    • ½ cup garbanzo beans
    • ½ a pound whole wheat spaghetti
    • ½ cup grated Parmesan cheese

Set a pot of water on the stove to boil. While the water is heating up, pour olive oil in sauté pan over medium heat. After a minute, add garlic and cook until lightly browned. Add broccoli and cook for about three minutes. Add mushrooms and cook for another three minutes.

By now the water should be boiling. Add the pasta and cook according to package instructions.

Add a splash of white wine to the vegetables in the sauté pan. After it's cooked down a bit, add the garbanzo beans. After a minute or two, remove from heat and cover until pasta is ready. Grate the cheese. When pasta is finished cooking, drain and toss with vegetables and cheese.

To read about how Eleanor struggled to eat less during the week before her big race, click here.

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Eleanor Barkhorn is a former senior editor at The Atlantic.

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