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Whole-Wheat Spaghetti With Asparagus

Whole-Wheat Spaghetti With Hazelnuts and Asparagus
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Serves 4| Hands-On Time: | Total Time:


  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.
By June, 2006

Nutritional Information

  • Per Serving
  • Calories 625Calories From Fat 46%
  • Sat Fat 3g
  • Cholesterol 10mg
  • Sodium 706mg
  • Carbohydrate 71g
  • Fiber 4g
  • Sugar 6g
  • Protein 22g
What does this mean? See Nutrition 101 .

Quick Tip

Iris Dish Towel
To toast hazelnuts, spread them on a rimmed baking sheet and place in a 375° F oven, tossing occasionally, until fragrant, 10 to 12 minutes. To skin them, transfer the hot nuts to a kitchen towel, fold one end over the nuts, and rub briskly.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.