KAMUT SPIRALS PASTA WITH TURKEY AND MUSHROOM RAGU

SERVES 4

This is amazing! I am always willing to try different types of whole grain or whole wheat pastas, so kamut was on the list. It is an ancient Egyptian wheat,.thought to be the wheat from which all others evolved. The kernels are two to three times larger and much higher in protein and other good nutrients than the wheat of today. It is processed into several different forms, but I was able to find an organic pasta in spiral shapes. Much to my surprise, they cooked to a perfect al dente texture and had a nutty flavor, but considerably milder than some whole wheat pastas. The turkey and mushroom sauce is a perfect accompaniment and quite healthy in itself. Of course, you may use any type of pasta, but try the kamut. It costs a little more, as do all wheat pastas, but still makes an inexpensive meal. Despite the number of ingredients, which are mostly herbs and spices, this recipe is quick, easy and absolutely delicious.

INGREDIENTS

3 tablespoons olive oil

1 pound ground turkey (I use 93% lean)

Salt and pepper to taste

2 teaspoons fennel seeds

1 teaspoon dried thyme leaves

2 teaspoons dried marjoram leaves

1 teaspoon dried sage leaves

1/2 teaspoon ground savory

1/8 teaspoon nutmeg, preferably freshly ground

3/4 pound cremini or button mushrooms, chopped

3/4 cup finely chopped onions

3/4 cup finely chopped green peppers

5 large garlic cloves, minced

1 cup dry vermouth or white wine

1/2 cup water

1/2 cup milk, more if needed (I use 2% reduced fat)

1 tablespoon chopped fresh basil

12 ounces Kamut spirals, or other similar shaped pasta

Freshly grated Romano or Parmesan cheese

Heat a large skillet or sauté pan over medium-high heat. Add the oil, then the turkey, breaking the lumps apart as it starts to brown. Season with salt, pepper, fennel seeds, thyme, marjoram, sage, savory and nutmeg. When brown, add the mushrooms, onions, peppers, garlic and a little more salt and pepper. Sauté for 5 minutes, or until the vegetables are softened. Add the wine and water and cook, scraping up any browned bits in the bottom of the pan, until slightly reduced. Reduce heat to low and add the milk. Stir until heated, being careful not to boil, adding more milk if more liquid is desired. Meanwhile, cook pasta according to package directions for al dente. Drain and add to skillet. Stir to combine. Add the basil and stir again. Serve immediately, passing the grated cheese separately.

Note: Using milk keeps this sauce very light and fresh tasting. For a richer, creamier sauce, use light or heavy cream.

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