Kamut Pasta Recipe
with Zucchini Puree

A light vegetarian pasta recipe that couples perfectly with this alternate grain pasta.

Kamut is also naturally higher in protein as well as other nutrients then other alternative grains.

Kamut & Zucchini Puree Ingredients:

1 lb of zucchini sliced in 1 inch peices
1 lb of yellow squash sliced in 1 inch peices
1 lb of Kamut pasta cooked al dente
4 cloves of garlic thinly sliced
Chopped Italian Parsley
Olive Oil
Rosemary spring
Splash of White Wine
Grated Parmigiano cheese
Salt and Peper to taste

Kamut Pasta Preparation:

Although you are going to blend the ingredients I like the flavor of sauteed zucchini and squash so, heat Olive oil in a pan and add the thinly sliced garlic.

Add the sliced zucchini and squash and saute until tender, occasionally splashing with white wine. Turn the heat to low, add the sprig of Rosemary and allow to simmer for 15 minutes.

Bring your pot of boiling water to a boil and begin cooking the pasta.

After adding the Kamut pasta to the water, remove the squash from the pan and add all the squash and just some of the juice that expelled during cooking. Add a drizzle of Olive Oil, salt and pepper, a small handful of Italian parsley and blend until completely smooth.

Drain the Kamut pasta and place in a large bowl. Pour the zucchini puree over the pasta, add the grated parmigiano and toss.

Be sure to serve with a nice crisp glass of Italian white wine and a piece of crusty Italian bread.

Try a delicious no cooking, fresh tomato pasta sauce as another terrific Kamut pasta recipe.