- Calories 625
- Calories from fat 46%
- Sat fat 3g
- Cholesterol 10mg
- Sodium 706mg
- Carbohydrate 71g
- Fiber 4g
- Sugar 6g
- Protein 22g
How to Make It
With a vegetable peeler, shave the asparagus lengthwise into long ribbons.
Cook the spaghetti according to the package directions, adding the asparagus during the last 2 minutes of cooking.
Drain the spaghetti and asparagus and return them to the pot.
Add the oil and hazelnuts; toss. Add the salt and pepper; toss again.
Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.