Ginger Penne

I recently re-read Matt Fitzgerald’s “New Rules of Marathon and Half Marathon Nutrition” book when I was in between finished my last novel (Bad Feminist by Roxanne Gay–>great read!) and it snowing 2 feet therefore hindering my ability to get to the library.

I remember when I first read it, and thought it was really smart. It focuses on different principles encouraging whole foods and making fruits and vegetables the point focal point of each meal. I love how in the book he actually states and athlete can eat only vegetables and get ALL the nutrients they need to train appropriately.

Score one for the vegans!

However, I am a fan of pasta, rice and bread, so although I could fuel only on veggies, I don’t have to nor do I want to, so I don’t.

Today’s recipe is something I made up after browsing the internet and hobbling together the ingredients I had on hand. I usually do this type of thing for dinner now-a-days.

I make a big batch of a grain at the beginning of the week and eat it every night with a different sauce or different toppings. I usually make a single serving of a sauce fresh each night because I hate leftovers and can have something different everyday.

This is one such recipe.


Ginger Penne

From at

Prep: Cook: Yield: 1Total:

You'll Need...

  • 1.5T sesame oil
  • 1/3 c red onions sliced
  • 3T soy sauce
  • 1T suga
  • 2 t minced garlic
  • 1t salt
  • 1T ginger powder
  • 1.5 cups cooked penne
  • 1/2 c sprouts
  • Tahini for drizzle


  1. Bring a sauce pan to medium heat and add oil.
  2. Saute the onions and garlic until translucent.
  3. Add in soy sauce, sugar, ginger and salt.
  4. Stir in sprouts and incorporate them into the sauce.
  5. Stir in penne until coated.
  6. Garnish with a drizzle of tahini

10 thoughts on “Ginger Penne”

  1. That’s a new title for me. It sounds interesting though. The recipe looks yummy. Ginger tastes amazing, but it’s one of those ingredients that I don’t know how to use. Turmeric is another one. Well, okay, most spices, except for cinnamon. Cinnamon goes on everything.

  2. I LOVE the ginger flavor in pasta. The idea of making a big batch of grains at the beginning of the week is such a smart idea, because it makes it easy to create different dishes during the week.

  3. I am all about making a big batch of rice, pasta, potatoes, etc. at the beginning of the week to eat each night along with dinner! It just makes life easier!

    This recipe sounds and looks soo good! I’m a big ginger fan!

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