Whole-Wheat Spaghetti with Leeks and Hazelnuts

Name: Whole-Wheat Spaghetti with Leeks and Hazelnuts
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons balsamic vinegar (preferably aged); 170 grams creamy Italian cheese, such as fontina or taleggio, cubed; 30 grams hazelnuts, toasted and chopped; 4 servings Kosher salt; 3 larges leeks, white and light-green parts only, thinly sliced; 4 Tbsps extra-virgin olive oil; 1 small head radicchio, halved, cored and thinly sliced; 2 teaspoons sugar; 340 grams whole-wheat spaghetti

Whole-Wheat Spaghetti with Leeks and Hazelnuts is a lacto ovo vegetarian main course. This recipe serves 4. One serving contains 663 calories, 26g of protein, and 31g of fat. Head to the store and pick up sugar, leeks, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Olive Oil

Spaghetti

Leek

Sugar

Salt

Equipment you will use

Frying Pan

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

Ingredients you will need

Pasta

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

Ingredients you will need

Leek

Pasta

Equipment you will use

Frying Pan

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.

Ingredients you will need

Balsamic Vinegar