Kamut Spaghetti with Fennel and Beans
The main reason you should switch out regular spaghetti for pasta made with kamut? This ancient wheat grain is higher in protein and nutrients than modern-day varieties. In this saucy entrée, caramelized fennel enhances kamut’s naturally nutty flavor.
1 Combine 2 cups fennel, broth, soymilk, garlic, and 1 tsp. thyme in small saucepan. Bring just to a boil, reduce heat to low, cover, and simmer 20 minutes, or until fennel is tender. Purée mixture in blender with vinegar until very smooth. Season with salt, if desired.
2 Heat oil in large skillet over medium-low heat. Add onion, remaining 2 cups fennel, and remaining 1 tsp. thyme. Cook 20 minutes, or until fennel is tender and caramelized, stirring often. Stir in 2 to 3 Tbs. water if necessary to prevent vegetables from sticking to pan. Add beans, olives (if using), and puréed fennel sauce.
3 Cook spaghetti according to package directions. Drain, and add to skillet with 2 Tbs. chives. Toss gently to combine. Divide among 4 bowls and sprinkle each with ½ Tbs. chives.