Wholegrain spaghetti with leeks and hazelnuts
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 692, total fat 34 G., saturated fats 11 G., proteins 26 G., carbohydrates 78 G., fiber 13 G., cholesterol 49 mg, sodium 966 mg, sugar 0 G.
Calories 692, total fat 34 G., saturated fats 11 G., proteins 26 G., carbohydrates 78 G., fiber 13 G., cholesterol 49 mg, sodium 966 mg, sugar 0 G.
If you want to enjoy delicious pasta while also getting the most nutrition, choose whole-grain spaghetti. Pair it with vegetables for a delicious dish packed with healthy fiber. Combine cooked spaghetti with fried leeks, radicchio, soft Italian cheese (fontina or taleggio), and crushed hazelnuts, and enjoy a whole bouquet of flavors in one bowl. This dish is perfect for both a festive dinner and an everyday meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g whole grain spaghetti
- 4 tbsp. l. olive oil
- 3 large leeks, white and light green parts only, thinly sliced
- 2 teaspoons of sugar
- 2 tsp balsamic vinegar (preferably aged)
- 1 small head radicchio, halved and thinly sliced, removing the core
- 170 g soft Italian cheese, such as fontina or taleggio, diced
- 1/4 - 1/3 cup hazelnuts, toasted and chopped
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Recipes with similar ingredients: spaghetti pasta, leeks, radicchio, Fontina cheese, Taleggio cheese, hazelnuts
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the spaghetti and cook according to package directions. Meanwhile, heat a large skillet over medium-low heat and add 2 tablespoons of olive oil. Add the leeks to the pan and season with 1 teaspoon each of salt and sugar. Cook, stirring occasionally, until softened, about 10 minutes.
- Drain the pasta, reserving about 1 cup of the cooking water. Add the pasta and its cooking water to the pan with the leeks. Add the remaining 2 tablespoons of olive oil, 1 teaspoon of sugar, and balsamic vinegar. Increase the heat to medium-high and add the radicchio and cheese. Stir until the cheese melts, 3-5 minutes. Season with salt to taste and sprinkle with hazelnuts.
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