Even though no one thought it was possible (least of all me), I did it. I raised $3900(+!) for the Leukemia and Lymphoma Society. And so it is official. On October 18, I will be running the Nike Women’s Marathon in San Francisco. Honestly, the fundraising was, for me, harder than the running. I had to get gutsy and place myself in uncomfortable situations. I had to hold fundraisers in bars and go up to random (drunk) people and convince them that they should buy a $10 wristband to get reduced priced drinks. I had to flirt with my gym’s manager so that he would let me advertise for the aforesaid fundraiser on the gym’s premises. All that being said, I am so glad I did this. At the least, it gave me the slightest amount of compassion for telemarketers. And at the most, it instilled in me a newfound sense of confidence – I can set goals and I can accomplish them, even when those goals take me far outside my comfort zone. So what is next? Well, I need to start planning for my next marathon of course!

All of this struggling to fundraise would not be worth it, however, if I didn’t love running. The wind in my hair, the runner’s high that hits you somewhere between mile 12 and mile 13 making you euphoric for the rest of the day (rhis high is also known as dehydration and salt imbalance, commonly accompanied by vague hallucinations), the knowledge that even if I sit on my butt for the rest of the day I have still done something with my time that is worthwhile. Yeah yeah yeah, all of this is great.

But the best part of training for a marathon? Is the food. I love the Larabar and scoop of peanut butter that I eat before I go out for a long run. And then I love the NY-style cinnamon raisin bagel smothered in peanut butter that I eat when I get home. And the carb loading. Oh how I love the carb loading. Any excuse to eat pasta for lunch and dinner multiple days a week works for me. But none of this is fun unless you can share it with other people and so before the half marathon that I raced a few weeks ago (when my college roommate was here), I invited some of my closest friends over to carb load with me.

You know how on St. Paddy’s day everyone is Irish? Well the night before a race, everyone is a runner. Especially if, as friends of the runner, you need to get up at 5AM the next day and stand in the cold for hours just to see your friend cross the finish line.

Really, it was the least that I could do.

I first saw this recipe on Sidewalk Shoes, who found it on the Cooking Light website. There was no doubt in my mind that I would like it (I actually have never encountered a pasta that I didn’t like) but as Sophie said when she walked into the kitchen as I was cooking, “Bacon makes everything better.”
Linguine with Arugula, Roasted Peppers, and Bacon
Serves 4, adapted from Cooking Light via Sidewalk Shoes

1 lb whole wheat linguine
2 tbsp olive oil
1/4 tsp crushed red pepper flakes
3 cloves garlic, minced
4 red bell peppers
6 slices extra lean turkey bacon, diced into small pieces
1 lemon, juiced
5 cups arugula
salt and pepper to taste
parmesan cheese to serve with

1. Turn on your broiler and roast the red peppers, turning as they roast so that all sides get equally charred. Place in a paper bag or closed plastic container for 10 minutes. The steam will force the skin to separate from the flesh, making them really easy for you to peel. Remove the seeds and stem and slice the peppers into strips.

2. Set up the water for the pasta and cook per package instructions.

3. In a large skillet, heat the olive oil. Add in the bacon slices and cook until crispy. Add the red pepper flakes and garlic and cook until fragrant. Add the roasted red peppers and cook for about 1 minute. Turn off the heat. Mix the lemon juice, arugula, and pasta together. Salt and pepper to taste.

4. Serve with parmesan cheese for sprinkling.

I am submitting this to Presto Pasta Nights, which is being hosted by Ruth over at Once Upon A Feast.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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21 Responses to Linguine with Arugula, Roasted Peppers, and Bacon

  1. Palidor says:

    Congratulations on raising all those funds! That is a great job, and very hard to do. I’ll be thinking about you on October 18 and wishing that I could run beside you! Love the pasta. I prefer simple pasta dishes like this, over ones filled with cream and all sorts of other ingredients.

  2. Muneeba says:

    Wow! Impressive! Congrats on raising those funds, and all the best with the marathon … if you need any help at all consuming those delicious carbs, do gimme a call 😉

  3. Mari says:

    WOW Congrats on being able to reach your fund raising goal! very impressive chickie =)

    That dish looks amazing I agree with your friend Sophia, bacon DOES make everything better ha

  4. Luigi says:

    Well done at raising all that cash! Wow definitely an impressive pasta dish, the Italian flag colours on a plate. Can imagine the sweet peppers and arugula (Rocket for us in the UK) will compliment each other beautifully.

  5. Kim says:

    Great job raising the funds, very impressive to meet that goal. Where will you be running in San Fran? I’m excited to hear all about it. I hope you post some pics for us. Great looking pasta dish. I love the colors and am a fan of all the ingredients 🙂

  6. Shannon says:

    Congrats!! and certainly the perfect way to carb load with this dish 🙂

  7. Megan says:

    Congratulations, Joanne – you obviously put a lot of hard work and effort into your fundraising – and it paid off!

    I admire your determination to run that marathon – good luck!

  8. Debinhawaii says:

    Congrats on the fundraising–I am sure that will be the hardest part for you. This looks delicious–loving the turkey bacon.

  9. Catherine says:

    Congratulations on the fundraising! This Linguine w/ Arugula, roasted Peppers, and bacon looks mouth watering! Have a wonderful day and happy blogging! 🙂

  10. I’m so happy for you! Your going to kick butt!! This looks like a delicious way to carb-load!!

  11. Good for you for raising so much money for the cause!
    The pasta looks delightful. I might have to start carb loading in your honour.. not running, just eating. 🙂

  12. Elra says:

    Mouthwatering, yet very simple to make.

  13. You will remind us before the 18th. What should we cook for you? You can imagine the strength you will get from our well intended food.

    You raised a lot of money and this is very impressive. Sometimes people deserve a pat on the back, watch out for the slap. You deserve Kudos.

    The pasta looks great too.

  14. Ruth Daniels says:

    Kudos on raising the funds, stepping out of your comfort zone, and of course for making terrific pasta.

    Thanks for sharing with Presto Pasta Nights. And thanks for hosting next week’s PPN roundup.

  15. girlichef says:

    Great Job, Lady!!! You are an inspiration 🙂 And your pasta looks very delish!

  16. This looks really delicious, but really I mostly want to congratulate you on your fundraising success. It’s a great cause and you’ve done great work for them.

  17. Congratulations on reaching your goal!

  18. Amy says:

    “…the runner’s high that hits you somewhere between mile 12 and mile 13…” Or the relief I feel when when my 4 miles it over. LOL. No, no. I feel ya. It is NEVER easy asking people for money, no matter what the cause. Good for you!

  19. Kerstin says:

    Congrats on raising so much money, that’s awesome! Your pasta looks super delicious too with all that yummy turkey bacon!

  20. burpandslurp says:

    I have to agree: carb-loading is the best part of training for a marathon. And CONGRATS Joanne! you are freaking awesome!!

    p.s. Are you going to do Foodbuzz Fest?

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