Whole Wheat Spaghetti With Leeks And Hazelnuts
Categories: vegetarian
Ingredients:
- kosher salt
- 12 ounces whole wheat spaghetti
- 4 tbsp. extra virgin olive oil
- 3 large leeks, white and light green parts only, thinkly sliced
- 2 tsp. sugar
- 2 tsp. balsamic vinegar
- 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
Preparation:
- 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 tbsp. olive oil
- scatter the leeks in the skillet and season with 1 tsp. 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 tbsp. oil, 1 tsp. 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
First Made:
2011-04-29
2011-04-29
Yield:
4 servings
4 servings
Calories:
692 calories per serving
692 calories per serving