Whole-Wheat Spaghetti With Asparagus

whole-wheat-spaghetti-hazelnuts
Photo by John Kernick
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 625 calories
    • Calories 46 calories from fat
    • Sat Fat 3 g
    • Cholesterol 10 mg
    • Sodium 706 mg
    • Protein 22 g
    • Carbohydrate 71 g
    • Sugar 6 g
    • Fiber 4 g
  • May 2006

Ingredients

  1. Check 1 bunch asparagus, ends trimmed
  2. Check 12ounces whole-wheat spaghetti
  3. Check 1/3cup extra-virgin olive oil
  4. Check 1/2cup (about 2 ounces) hazelnuts—toasted, skinned, and roughly chopped (or use pine nuts)
  5. Check 1teaspoon kosher salt
  6. Check 1/4teaspoon black pepper
  7. Check 1 small wedge (about 2 ounces) Parmesan

Directions

  1. With a vegetable peeler, shave the asparagus lengthwise into long ribbons.
  2. Cook the spaghetti according to the package directions, adding the asparagus during the last 2 minutes of cooking.
  3. Drain the spaghetti and asparagus and return them to the pot.
  4. Add the oil and hazelnuts; toss. Add the salt and pepper; toss again.
  5. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.