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.
- 4 medium bulbs fennel, quartered, cored, and sliced ½-inch thick (4 cups), divided
- 3/4 cup low-sodium vegetable broth
- 1/2 cup unsweetened soymilk
- 6 cloves garlic, sliced (3 Tbs.)
- 2 tsp. dried thyme, divided
- 1 Tbs. champagne or white wine vinegar
- 1 ½ tsp. salt, divided
- 1 Tbs. olive oil
- 1 small red onion, halved and sliced (2 cups)
- 1 15-oz. can white beans, rinsed and drained
- ½ cup pitted black olives, optional
- 7 oz. Eden Foods Kamut® Spaghetti (half a box)
- 1/4 cup finely chopped chives, divided
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.
- Serving Size: per 1 1/2-cup serving
- Calories: 384
- Carbohydrate Content: 67 g
- Fat Content: 6 g
- Fiber Content: 18 g
- Protein Content: 18 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 208 mg
- Sugar Content: 9 g