Whole-Wheat Spaghetti with Leeks and Hazelnuts (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
kosher salt |
12 ounces whole-wheat spaghetti |
4 tablespoons extra-virgin olive oil |
3 large leeks, white and light-green parts only, thinly sliced |
2 teaspoons sugar |
2 teaspoons balsamic vinegar (preferably aged) |
1 small head radicchio, halved, cored and thinly sliced |
6 ounces creamy italian cheese, such as fontina or taleggio, cubed |
1/4 to 1/3 cup hazelnuts, toasted and chopped |
Directions:
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.
2. 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.
3. 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.
4. Per serving: Calories 692; Fat 34 g (Saturated 11 g); Cholesterol 49 mg;
5. Sodium 966 mg; Carbohydrate 78 g; Fiber 13 g; Protein 26 g
6. Photograph by Antonis Achilleos
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