Whole-Wheat Spaghetti with Leeks and Hazelnuts
- Total:
- 35 min
- Prep:
- 20 min
- Cook:
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 692
- Total Fat
- 34 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 49 milligrams
- Sodium
- 966 milligrams
- Carbohydrates
- 78 grams
- Dietary Fiber
- 13 grams
- Protein
- 26 grams
Ingredients
Directions
Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Meanwhile, heat a large skillet over medium-low heat and add 2 tablespoons olive oil. Scatter the leeks in the skillet and season with 1 teaspoon each salt and sugar. Cook, stirring occasionally, until tender, about 10 minutes. Drain the pasta, reserving about 1 cup of the cooking liquid. Add the pasta and the reserved cooking liquid to the skillet with the leeks. Add the remaining 2 tablespoons oil, 1 teaspoon sugar and the balsamic vinegar. Increase the heat to medium-high and add the radicchio and cheese. Toss until the cheese melts, 3 to 5 minutes. Season with salt and top with the hazelnuts.
Photograph by Antonis Achilleos
Courtesy of Food Network Magazine
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