Whole-wheat Spaghetti with Sauteed Leeks, White Beans, and Walnuts
Although few Italian cooks would ever serve this much sauce over a plate of pasta, avid vegetable lovers will appreciate the generous serving of chunky leek-and-white bean sauce.
Ingredients
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3 medium leeks, white and light green parts chopped (6 cups)
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1 tablespoon olive oil
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1 medium yellow bell pepper, seeded and thinly sliced (1 cup)
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1/4 teaspoon red pepper flakes
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1 15-ounce can cannellini beans, rinsed and drained
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1 cup low-sodium vegetable broth
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3 cloves garlic, minced (1 tablespoon)
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12 ounces whole-wheat spaghetti
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3 ounces crumbled feta cheese (3/4 cup), optional
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1/3 cup chopped toasted walnuts
Directions
1.
Heat oil in large saucepan over medium-high heat. Add leeks, bell pepper, and red pepper flakes; saute 10 minutes, or until vegetables begin to brown. Stir in beans, vegetable broth, and garlic. Reduce heat to low, and simmer 5 minutes. Season with salt and pepper, if desired.
2.
Meanwhile, cook spaghetti according to package directions until al dente, about 7 minutes. Drain. Divide spaghetti among 4 bowls or plates. Spoon sauce over each serving of pasta, and sprinkle with feta cheese, if desired, and walnuts.
Nutrition information
Calories 569, Total Fat 12 g, Saturated Fat 1 g, Sodium 524 mg, Carbohydrate 103 g, Fiber 19 g, Protein 20 g, Sugars 11 g.
Percent Daily Values are based on a 2,000 calorie diet
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