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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:

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.
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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