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Photo: John Kernick Photo by: Photo: John Kernick

Whole-Wheat Spaghetti with Hazelnuts and Asparagus

Real Simple JUNE 2006

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes
  • Other: 5 Minutes


  • 12 ounces whole-wheat spaghetti
  • 1 bunch asparagus, ends trimmed
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup (about 2 ounces) hazelnuts, toasted, skinned, and roughly chopped (or substitute pine nuts)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 small wedge (about 2 ounces) Parmesan


Cook the spaghetti according to the package directions.

Meanwhile, with a vegetable peeler, shave the asparagus lengthwise into long ribbons. Add the asparagus to the pasta water during the last 2 minutes of cooking. Drain the spaghetti and asparagus and return them to the pot. Add the oil and hazelnuts; toss. Season with the salt and pepper; toss again. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.

Tip: To toast hazelnuts, place them on a baking sheet in a 350° oven until they're barely browned and fragrant, 7 to 12 minutes. To remove the skins, transfer the hot nuts to a large kitchen towel, fold one end over the nuts, and rub briskly.

Nutritional Information

Amount per serving
  • Calories: 625
  • Calories from fat: 46%
  • Saturated fat: 3g
  • Cholesterol: 10mg
  • Sodium: 706mg
  • Carbohydrate: 71g
  • Fiber: 4g
  • Sugars: 6g
  • Protein: 22g

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Whole-Wheat Spaghetti with Hazelnuts and Asparagus Recipe