Pepper & Lemon Kamut Twists

There isn’t much pasta can’t fix–a cold day, a hungry belly and a long day at work.

I recently saw this in my local health food store:

The ingredients? 70% kamut, 30% quinoa. That’s it.

I wanted the unique flavors of kamut and quinoa to come out, so I tried not to mask the taste with an overload of tomato sauce and cheese.

Instead, I paired the grain with sharp aromas of crushed red pepper flakes, lemon zest, garlic and parsley.

Crushed Red Pepper Lemon Zested Kamut & Quinoa Twists


– 1 cup uncooked pasta (any kind ya like, but try a healthier version of your favorite!)
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1 tbsp butter or extra virgin olive oil
– 1 clove garlic
– 1/4 tsp crushed red pepper flakes
– 1/4 tsp black pepper
– 1 tsp lemon zest
– 1 small tomato, diced
– 1 small bunch parsley, chopped
– Salt & pepper to taste

Serves 2-3


Cook the pasta according to the box’s directions, but add the garlic powder and salt to the water. This allows the pasta to absorb the flavors!

Cover and let cook for 5-7 minutes.

When finished, drain the pasta and rinse with cool water. By rinsing, you are getting rid of any excessive starch and stopping the cooking process.

Set the pasta aside.

To the now empty pot, add the butter, crushed red pepper flakes, black pepper, garlic and lemon zest.

All the flavors of the lemon, garlic and peppers will be enhanced. It’ll smell amazing in your kitchen!

Next add the pasta back into the pot and stir in the remaining ingredients: parsley and tomato.

Tossed. And now ready to serve…



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