Whole-Wheat Spaghetti with Leeks and Hazelnuts

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the spaghetti and cook as the label directs.

3. 3

   Meanwhile, heat a large skillet over medium-low heat and add 2 tablespoons olive oil.

4. 4

   Scatter the leeks in the skillet and season with 1 teaspoon each salt and sugar.

5. 5

   Cook, stirring occasionally, until tender, about 10 minutes.

6. 6

   Drain the pasta, reserving about 1 cup of the cooking liquid.

7. 7

   Add the pasta and the reserved cooking liquid to the skillet with the leeks.

8. 8

   Add the remaining 2 tablespoons oil, 1 teaspoon sugar and the balsamic vinegar.

9. 9

   Increase the heat to medium-high and add the radicchio and cheese.

10. 10

    Toss until the cheese melts, 3 to 5 minutes.

11. 11

    Season with salt and top with the hazelnuts.

12. 12

    Per serving: Calories 692; Fat 34 g (Saturated 11 g); Cholesterol 49 mg;

13. 13

    Sodium 966 mg; Carbohydrate 78 g; Fiber 13 g; Protein 26 g

14. 14

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.