These days I find myself primarily cooking vegetarian meals. I just find them easier to cook than meat. I actually don't really like cooking meat, I always over cook it in fear of serving it undercooked. This vegetarian dish and has become quite a staple in my house. It comes together pretty quick and it's easy to make. For D and I it lasts for two nights and tastes just as good the second night as it did the first.
Whole-Wheat Spaghetti with Leeks
12 ounces Whole-Wheat Spaghetti
4 tablespoons Extra-Virgin Olive Oil
3 Large Leeks, White and Light Green Parts, Sliced Thin
2 teaspoons Granulated Sugar
2 teaspoons Balsamic Vinegar
1 Head Radicchio, Cored and Sliced Thin
6 ounces Fontina Cheese cut into Cubes
Cook spaghetti according to directions and reserve 1 cup of pasta water for later use. Add 2 tablespoons of olive-oil to a large skillet and heat over medium-low. Add the leeks plus 1 teaspoon sugar and 1 teaspoon salt, cook for 10 minutes stirring occasionally until leeks are tender. Increase the heat to medium-high and add the cooked pasta, the reserved pasta water, the remaining 2 tablespoons of olive oil, 1 teaspoon of sugar and the balsamic vinegar. Cook for a minute or two then add the radicchio and cheese, stirring to combine all ingredients. Cook until cheese is melted then serve.
Makes 4 Servings
Recipe from Food Network