Vegetable Kamut Pasta + 7 Italian Diet Secrets
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Forget the store bought sauces and make your own with vegetables for a flavorful and healthy Italian meal.
Ingredients
  • ¼ cup (25g) extra virgin olive oil
  • 1 vegetable bouillon cube*
  • ½ onion, finely chopped
  • 3 carrots, finely chopped
  • 3 celery stems, finely chopped
  • 1 clove garlic, finely chopped
  • 4 datterini or grape tomatoes, skin removed (I freeze the tomatoes then the skins just pop off under water) 
  • 10 cloves
  • ½ Cinnamon stick
  • Dry white wine, as needed (enough to cover the vegetables)*
  • 12 ounces (340g) pasta (I used kamut tortiglioni pasta)*
  • ½ tablespoon coarse salt
  • ½ cup (38g) grated Parmigiano Reggiano (parmesan cheese)*
Instructions
  1. In a medium-sized saucepan, add: extra virgin olive oil, vegetable bouillon cube, onion, carrots, celery and garlic.  Cook on medium low heat for 15-20 minutes, stirring occasionally.  
  2. Add the tomatoes, cloves and crumble in the cinnamon stick. Cover the vegetable mixture with white wine and stir. 
  3. Cover and simmer over low heat for 25 minutes, checking periodically to make sure that there is some liquid at all times, adding a bit more wine or water if needed.
  4. In a medium pot, bring water to a boil and add the coarse salt.  Cook the pasta according to the indications on the package.  Drain and mix in the sauce and Parmigiano Reggiano. Buon appetito! 
  5. *For a vegan recipe, check the vegan-friendly wines here, double check the vegetable bouillon ingredients list (or buy vegan bouillon cubes), make sure that the pasta doesn’t have egg and don’t include the cheese.
Recipe by Italicana Kitchen at https://italicanakitchen.com/vegetable-kamut-pasta-7-italian-diet-secrets/