Kate, Umm, not sure if I've ever told you this, but until yesterday I had never gone to a spin class. Whenever I tell people I've never spun they look at me like I've grown two heads. When I told the instructor yesterday he also looked at me like I was some strange being from another planet. As you know, cardio just isn't my jam and the thought of doing the same thing for an hour seemed like torture and truth be told it kinda was! Strangely though, I think I'll go back, mainly because I firmly believe that the exercise you hate most is probably what you should be doing. For instance, I dislike back exercises in pilates because that's where I'm weakest so it makes sense that I should be focusing on that (and that concludes the lecture portion of this post). Being a pilates instructor and former dancer I prefer my exercise to be constantly changing and for there to be a lot of thought involved. It takes your mind away from the pain. And besides, at least pilates doesn't hurt your lady bits! I've been in a little pain today (TMI). I guess those padded shorts are a must!
So before I went spinning for the first time I decided a nice big bowl or two of pasta was a must. (This was obviously not a match made in heaven) I was craving this particular recipe. It is a super easy, no stress, yummy bowl of warmth for your belly. It's Brenda's recipe and I have loved it since I was a girl. Now that I know how easy it is I make it for company all the time with some sausages and a salad or I just do it on a weeknight as is. Here it is with no particular specifics. (Sorry, but there's no need because you can't really mess it up).
1 box of whatever pasta you like. I generally do penne.
8 or more heaping tablespoons of pesto. (we make our own and freeze it but just go get a jar if you don't)
A few cloves of garlic if there isn't enough in the pesto
2 or 3 tablespoons of Olive oil
1 package of grape tomatoes or just chop up several plum tomatoes
Feta cheese (as much as you like)
Salt and pepper
Black olives (no pit) optional
Preheat oven to 275 (if you have 2 -3 hours) or 300 (to do this in an hour and half)
Place pesto on the bottom of baking dish and put tomatoes on top. Pour olive oil and salt and pepper on top of it all. Stick it in the oven and take it out every 30 min or so to stir. When tomatoes look like they are roasted and soft add in feta cheese and stick it back in the oven for 30 or 40 min. Cook your pasta and pour it over and stir. Add parm cheese if you please on top.