Athlete's Delight

A Bowl Built for Go-Getters

This veggie-loaded fettuccine earns its name. Diced potatoes and turnips simmer alongside juicy tomatoes in a fragrant broth of basil, oregano, marjoram, mint, and dill until everything is melt-in-your-mouth tender.

Ladle it all over a bed of fettuccine and you’ve got a plant-powered main dish that fills you up without weighing you down.

With just 170 calories per serving and zero cholesterol, it’s the kind of clean, satisfying fuel that keeps you moving. Whether you’re refueling after a hard workout or just craving a warm, herb-scented bowl of comfort, this one delivers.

Kitchen Tips

• Don’t skip the turnips. They add a peppery, slightly sweet depth that pairs beautifully with the tomatoes and herbs. Peel them well and dice to the same size as the potatoes so everything cooks evenly.
• Use starchy potatoes like Yukon Gold for a creamier sauce, or waxy red potatoes if you want them to hold their shape.
• Add a splash of pasta water to the vegetables before serving. The starchy liquid helps everything cling to the fettuccine.
• Season at the end. Taste the simmered vegetables just before serving and adjust salt, pepper, and a squeeze of lemon if it needs brightness.

Variations

• Protein boost: Toss in a can of drained chickpeas or white beans during the last 10 minutes of simmering.
• Greens upgrade: Stir in a handful of fresh spinach or kale right before serving for extra iron and color.
• Spice it up: Add a pinch of red pepper flakes with the garlic for a gentle kick of heat.