Broccoli-Shallot Fettucini

   This past weekend, I raced my first 10K ever. One of the big things the running magazines talk about is carbo-loading. I wish that meant that in order for you to run well, you have to eat any and every carb in sight. However, that's not the case. Experts advise you to consume healthy, balanced carbohydrate meals in order to keep you energy stores high. 
      So I began thinking. There had to be some meal that would be delicious and beneficial. Below is one of the recipes I came up with. 


Broccoli- Shallot Fettuccine


Ingredients:
1 Full Head of Broccoli (rinsed,trimmed, and cut)
4 Shallots (sliced)
3 Garlic Cloves (sliced)
1 LB. Whole Grain Fettuccine
1 tsp. Penzey's Tuscan Sunset Spice
1 tsp. salt (divided)
1 tbsp. butter (I like to use "I can't believe it's not butter")
1/4 cup grated Parmesan
1 tbsp. Garlic-infused olive oil (regular olive oil works fine too!)


Directions:
     In a large quart pan, bring cold water and a pinch of salt to a boil. The salt will keep the noodles from sticking together. 
      While water is coming to a boil, rinse and cut broccoli. Slice shallots and garlic. Heat olive oil in medium pan on medium-high heat. Add broccoli florets first since they will take longer to cook. About 4 minutes later, add shallots and garlic. While vegetables are sautéing, add Tuscan Sunset spice and 1/2 tsp of salt and mix so every vegetable is coated. Sauté vegetables until soft but still firm, about 8-10 minutes total depending on pans and stove-top heat. Once sautéed,  move to different burner but leave in pan. 

      By this time, your water should be at a boil. Add fettuccine and cook as directed on the package. Drain water and return pasta to the boiling pan. Add the butter and grated Parmesan and a pinch of salt. Mix together with tongs until all noodles are coated. 
    Plate the pasta and add the broccoli-shallot mixture to the top. Enjoy! 

Please excuse the quality of the plated pictures. I just realized that food does not photograph well against a red background. But I promise, this recipe is delicious!