Whole-Wheat and Zucchini Spaghetti with Brown Butter, Hazelnuts and Kale
Prep time: 
Cook time: 
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Serves: Serves 4
  • 2 zucchinis (1 pound)
  • 4 ounces spaghetti
  • 4 tablespoons butter
  • ½ cup hazelnuts, chopped
  • 2 cups roughly chopped kale
  • 1 teaspoon salt
  • ½ cup parmesan cheese
  1. Bring a large pot of water to a rolling boil. Season to taste with salt, it should taste as salty as the sea. Cook spaghetti until just under aldente. Reserve ½ cup or so of cooking liquid.
  2. Using a spiralizer fit with the spaghetti blade, form zucchini into spaghetti.
  3. In a large skillet, melt butter over a medium-high heat. When butter begins to brown, swirl the pan until the butter is a deep brown and smells very nutty. Add chopped hazelnuts, cook 1 minute until toasted. Add zucchini, kale and salt. Cook until zucchini and kale has softened, but zucchini still has a slight bite to it, about 5 minutes. Add spaghetti and parmesan cheese. Toss until combined. If necessary, add a little bit of starchy cooking liquid to the pan to loosen the sauce up.
  4. Season with salt and pepper and garnish with more parmesan cheese.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/whole-wheat-and-zucchini-spaghetti-with-brown-butter-hazelnuts-and-kale/