Kamut Pasta Recipe
Hi I’m Kira Volpi and this Kamut pasta recipe is made with the vegetarian in mind. Lush zucchini puree, no cream but tons of flavor adds to the butteriness of the Kamut pasta. I want that flavor to come through in every bite.
A light vegetarian pasta recipe that couples perfectly with this alternative 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
- 1 rosemary sprig
- splash of white wine
- freshly grated parmigiano cheese
- salt and pepper to taste
Kamut Pasta Preparation:
Although you are going to blend the ingredients I like the flavor of sautéed zucchini and squash so, heat olive oil in a pan and add the thinly sliced garlic.
Add the sliced zucchini and squash and sauté 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.
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
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