Friday, May 27, 2011

Whole-Wheat Spaghetti with Leeks


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

2 comments:

  1. I love leeks - always looking for a new recipe to use them! Thanks for sharing:)

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  2. I've never had leeks and radicchio in a pasta before, but it sounds like an interesting combination.

    I don't like cooking meat either. I know how to cook it, and I can tell when it's done, but I just prefer to cook beans and vegetables. :)

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