| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces whole-wheat spaghetti
- 4 tablespoons extra-virgin olive oil
- 3 large leeks, white and light-green parts only, thinly sliced
- 2 teaspoons sugar
- 2 teaspoons balsamic vinegar (preferably aged)
- 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
Instructions
- 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 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. 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.
Nutrition Facts
| Calories | 692 |
| Total Fat | 34 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 49 milligrams |
| Sodium | 966 milligrams |
| Carbohydrates | 78 grams |
| Dietary Fiber | 13 grams |
| Protein | 26 grams |
Reviews
This is one of my staple dishes. I love love love it! Instead of sugar, I use Agave (low-glycemic index) and a large chunk of parmesan cheese instead of the called for cheese. Have always meant to try it but couldn’t never find it at my grocery store. My 2 1/2 year old and I love this dish (but he’s weird…he loves veggies), my husband will eat it but doesn’t prefer it. Just depends on your taste buds. I crave this on a regular basis!
Complex, yet subtle flavors. REALLY a winner pasta dish. I think it’s great served alone and/or maybe with just some crusty bread. I agree about the hazelnuts, though. The radicchio and leeks added such delicate, “clean,” and lovely texture, I thought the hazelnuts overpowered a bit. Maybe I’ll leave them out next time or try the pignolis.
This has become one of my favorite recipes ever. I adore it, and the simplicity of it, yet big big flavors! The only thing I change is that I use pine nuts which I think it really take it over the top.
i took one of the tbsps of oil out and didn’t miss it.
The pasta dish was delicious except for the overpowering flavor of the raddichio. I tried roasting it with a little bit of olive oil to make it less bitter but the recipe would be better if it was left out. Everything else was great – I especially liked the roasted hazelnuts.
For those of us on low-sodium diets, this is almost my entire day’s allowance in one meal. I can’t even think of trying this one. It’s not healthy if the sodium levels are this high.
… as is.