To fuel up for a race, many runners turn to carbohydrate-rich pasta.
Carbohydrates boost runners’ energy reserves — which is key for endurance events like marathons. Training for such events depletes those reserves.
“You want to make sure you have healthy carbohydrates that will replete energy stores in the muscle and liver, ” says registered dietitian Tina Miller, a Meijer Healthy Living adviser. “Pasta is the perfect, healthier way to get those stores repleted.”
Miller suggests choosing fortified pasta because it’s often higher in protein.
When looking to fill up before the big race, you might get overwhelmed by all the pasta choices on store shelves. There are those touted as being a good source of whole grains, some that are fortified and some that are gluten-free. But before you grab that box of spaghetti, be sure to read the label. With most pasta, the nutrition information reflects a 2-ounce dry serving; that equals 1 cup cooked pasta and has about 40 grams of carbohydrates.
Pasta that is touted as a good source of whole grain has about 5 grams of fiber per serving. One bonus to eating more fiber is that it helps you feel full longer.
Eating more whole grains is a key recommendation in the 2010 U.S. Dietary Guidelines, which say that whole grains should make up at least half of all the grains you eat.
You can use any type of pasta. If you haven’t ventured into the whole wheat pasta world, this recipe is a good one to start with because of all the vegetables.
You can use just about any grilled vegetables — many are also good sources of carbohydrates and, of course, are low in fat. Just be sure to choose veggies that hold up well to grilling. Zucchini and red bell peppers are among my favorites.
Cut vegetables into slices at least 1/4-inch-wide for easier turning on the grill. This also helps prevent them from falling through the grill grates.
You can prep everything in advance, but brush the vegetables with oil and seasoning no more than an hour or so before grilling. Vegetables that sit a while in oil (or in a marinade) can become mushy.