What runner doesn't love (and need) pasta? I love mushrooms, too -- especially portabella -- so this recipe in Today's Runner's World e-newsletter caught my eye. Bonus: there are no weird ingredients or complicated cooking procedures that confuse me (easily done since I'm a real slacker in the kitchen).

Check it out:

Pasta With Portobello Mushrooms
A quick dish for pasta lovers.

By Liz Applegate Ph.D.
Ingredients:

* 12 ozs penne or other tube-shaped pasta
* 2 cloves garlic, finely chopped
* 2 tbsp olive oil
* 2 ripe tomatoes (1 lb), peeled and chopped
* 12 ozs portobello mushrooms, sliced
* 1 tsp oregano
* 1/4 tsp salt
* 1/4 tsp pepper
* 1/4 cup grated cheese

Directions: Boil 4 quarts of water and cook pasta al dente. Sauté garlic in oil over moderate heat until very pale gold. Do not brown. Add tomatoes and increase heat to high. Cook for about 5 minutes.

Add mushrooms, oregano, salt and pepper, and cook for another 5 minutes, stirring occasionally. Drain the cooked pasta and toss with the mushroom sauce. Serve with grated cheese. Serves 4.

Per serving: 452 calories; 78.8 g carb; 16.3 g protein; 10.7 g fat (21% of total calories); 270 mg sodium; 2.6 g dietary fiber.