This summer we are participating in the Appalachian Mountain Club (AMC) Summer Hiking Series. It’s essentially a bunch of people coming together who are interested in hiking NH 4000 foot peaks. The series include 4 guided hikes designed to help us get into good hiking condition. The first (warm up) hike was at the Blue Hills Reservation in Milton, MA. We hiked around 6.13 miles– Skyline Loop (Eliot Tower- Park Headquarters) then Buck Hill through Tucker Hill and back.

Nutrition is very important when hiking. I burned 2,231 calories hiking at Blue Hills! A person generally burns from 400 to 600 calories per hour when hiking. That’s a lot of energy coming out that needs to be replenished! This dish is designed specifically as a trail lunch so it has plenty of protein, calories, good fats, carbs and nutrients to keep you feeling good and energized! I made it the night before and stored it in Life Without Plastics Stainless Steel Airtight Watertight Food Storage. This meal can be eaten cold, warm or hot.

Spicy Balsamic Trail Pasta

• Yield: 4 servings
• Preparation: 15 minutes
• Cooking: 20 minutes
• Total:
• Diets: Vegan Vegetarian

Ingredients

• Tri-Color Pasta: 1/2 container. Can substitute with any type of pasta
• Asparagus: 5 spears, cut spears in fours
• Balsamic Vinegar: 2 tbsp
• Cayenne Pepper: 2 tsp
• Dried Blueberries: 1/2 cup
• Garlic: 2 tbsp, minced
• Leek: 1 stalk, thinly cut
• Lemon: juice from 1 lemon
• Olive Oil: 1 tbsp
• Onion: 1/2 large, chopped
• Pecans: 1/2 cup, chopped
• Pepper: to taste
• Pesto: 1 tbsp
• Portobello Mushroom Cap: 2 oz, cut lengthwise
• Salt: to taste
• Shelled Edamame: 1/2 cup
• Spaghetti Squash: 3 cups, optional
• Vegan Italian Sausage: 3 sausages, chopped

Instructions

1. Follow pasta box instruction on how to boil pasta. Drain water out using a colander. Rinse pasta with cold water until the pasta is cool. Set aside.

2. In a sautee pan, add olive oil. Once heated, sautee garlic, onion, mushroom, leek, spaghetti squash (optional), asparagus and italian sausage together. Add cayenne pepper. Simmer until all vegetables are cooked to desired texture. Set aside.

3. Dressing: In a small bowl, combine lemon juice, balsamic vinegar, pesto, salt and pepper.

4. Combine pasta, sauteed vegetables, cooked shelled edamame, dried blueberries, chopped pecans, and dressing together. Serve hot, cold or warm.

Remember to tag #ourbeetlife if you try this recipe!

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