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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.
- Serving Size per 1 1/2-cup serving
- Calories 384
- Carbohydrate Content 67 g
- Cholesterol Content 0 mg
- 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