• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Kosher salt

  2. 12 ounces whole-wheat spaghetti

  3. 4 tablespoons extra-virgin olive oil

  4. 3 large leeks, white and light-green parts only, thinly sliced

  5. 2 teaspoons sugar

  6. 2 teaspoons balsamic vinegar (preferably aged)

  7. 1 small head radicchio , halved, cored and thinly sliced

  8. 6 ounces creamy Italian cheese, such as fontina or taleggio , cubed

  9. 1/4 to 1/3 cup hazelnuts, toasted and chopped

Instructions Jump to Ingredients ↑

  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 Photograph by Antonis Achilleos


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