Women’s Running USA – September 2019

30 WOMEN’S RUNNING SEPTEMBER/OCTOBER 2019

FOOD WEEKNIGHT WINNERS

T U E S D A Y

Preparation:

1 Heat 2 tsp canola oil in a skillet over medium heat.

Add 2 cups thinly sliced fennel and 3 chopped garlic

cloves. Heat until fennel is tender.

2 Bring a large pot of salted water to a boil. Add ¾

lb. whole grain fusilli or rotini pasta and cook until

al dente. Drain well.

3 Toss pasta with 2 Tbsp extra virgin olive oil and then

mix in fennel, 3 oz sliced prosciutto, 2 sliced pears,

and 2 cups arugula. Serve garnished with chopped

walnuts and shaved Parmesan.

Pear Prosciutt o Pasta

Consider the humble pear the multivitamin of the fruit aisle. It delivers a wide range of nutrients, including

vitamin C, potassium, and vitamin K, the latt er of which has been linked to a lower risk for heart health woes.

Makes 4 servings.