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Tuesday, July 28, 2009

Pasta Ariabiata and Some Serious Weights

This recipe is an adaptation of a spicy Italian arabiata sauce - that originally included 1/4 cup of olive oil...You will not miss it, however; it's really flavorful - rich and creamy. Easy to make: just blend a bunch of things up.

Pasta Arabiata with Baby Broccoli
  • 3 garlic cloves, chopped
  • 1/4 tsp dried oregano
  • 1 tsp chili powder
  • 1/8 tsp cayenne
  • 1 tsp olive oil
  • 2 tsp red wine vinegar
  • 1/4 cup water
  • 2 Tbsp tomato paste
  • 3 large mushroom caps (optional)
  • 2 zucchini, cut in 1 inch slices
  • 1 cup frozen corn
  • 5 oz whole wheat penne
  • baby broccoli (broccolini, broccoli rabe...whatever)
  • 3 Tbsp nutritional yeast (optional)
  1. Blend first 6 ingredients in food processor or blender til smooth
  2. Add tomato paste, blend
  3. Add mushrooms, zucchini, and corn and blend, adding water if it gets too thick
  4. Cook penne and drain and steam baby broccoli until tender but crisp; meanwhile, heat sauce on low.
  5. Mix everything up and sprinkle with nutritional yeast if desired.
Served with two big bowls of salad with avocado and (rinsed) black olives apiece.

I haven't had time to write-up my workouts BUT I have been seriously pushing the envelope lately, getting 90 lbs on bench (not bad considering I now weigh 111 lbs!), 75 lbs on shoulder press, and 70 lbs on military press! 75 doesn't sound like a lot, but that's 2/3 of my body weight - pretty insane in general to push that much weight up with mere shoulders and especially so considering I started out with two 5 lb dumbells...

Tomorrow I try for a 95 lb bench press, wish me luck!



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