Whole-Wheat Spaghetti With Asparagus

Whole-Wheat Spaghetti With Hazelnuts and Asparagus
John Kernick
Serves 4
preparation
15
minutes
cooking
20
minutes
other
0
minutes

Ingredients

1
bunch asparagus, ends trimmed
12
ounces
whole-wheat spaghetti
1/3
cup
extra-virgin olive oil
1/2
cup
(about 2 ounces) hazelnuts—toasted, skinned, and roughly chopped (or use pine nuts)
1
teaspoon
kosher salt
1/4
teaspoon
black pepper
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.
Tara Bench
May 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Sat Fat 3 g
  • Cholesterol 10 mg
  • Sodium 706 mg
  • Carbohydrate 71 g
  • Fiber 4 g
  • Sugar 6 g
  • Protein 22 g
What does this mean? See Nutrition 101.