Skillet Pasta with Fennel and Mushrooms
This recipe for whole grain kamut pasta with fennel and mushrooms is a quick dinner. The whole grain pasta has a slightly chewy texture that pairs well with the fennel slices and earthy taste of the mushrooms.
Servings: 6 servings
Ingredients
For the Pasta:
- 8 ounces Kamut Whole Grain Pasta Spirals
- 1 tablespoon kosher salt
For the Vegetables:
- ¼ cup olive oil divided
- 1 large fennel bulb trimmed, core removed and thinly sliced
- 8 ounces Crimini mushrooms sliced
- 1 red chile ribs and seeds removed and finely diced
- 4 cloves garlic grated or minced
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper freshly ground
- ½ cup fresh parsley coarsely chopped
- 1 tablespoon lemon zest about 1 lemon
- 1 lemon juiced
- ½ Parmesan cheese freshly grated
Instructions
- Fill a large pot with water and add the kosher salt, bring to a boil over high heat. Add the kamut pasta and cook for 8 minutes, until slightly tender, while the water continues to boil. Drain the pasta, cover and reserve until needed.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high, heat. Add the sliced fennel and mushrooms and cook for 2-4 minutes until tender. The time will depend on how thinly the fennel is sliced. Add the red chile, garlic, salt and pepper, cook for 30 seconds until the garlic is fragrant but not browned.
- Remove the skillet from the heat, add the drained pasta, the remaining olive oil, chopped parsley and lemon zest. Toss to combine. Transfer the mixture to a serving dish and squeeze the juice from the lemon over the top. Serve with a dish of the grated Parmesan cheese.
Nutrition
Serving: 1 | Calories: 251kcal | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 1.29mg | Potassium: 485mg | Fiber: 3g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 1mg
