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.
YIELD: SERVES 6
1 Tbs. olive oil
3 medium leeks, white and light green parts chopped (6 cups)
1 medium yellow bell pepper, seeded and thinly sliced (1 cup)
¼ tsp. red pepper flakes
1½ cups cooked white or cannellini beans, or 1 15-oz. can cannellini beans, rinsed and drained
1 cup low-sodium vegetable broth
3 cloves garlic, minced (1 Tbs.)
12 oz. whole-wheat spaghetti
3 oz. crumbled feta cheese (¾ cup), optional
⅓ cup chopped toasted walnuts
- Heat oil in large saucepan over medium-high heat. Add leeks, bell pepper, and red pepper flakes; sauté 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.
- Meanwhile, cook spaghetti according to package directions until al dente, about 7 minutes. Drain. Divide spaghetti among 6 bowls or plates. Spoon sauce over each serving of pasta, and sprinkle with feta cheese, if desired, and walnuts.
30 MINUTES OR LESS
Protein: 13 g
Total Fat: 8 g
Saturated Fat: <1 g
Carbohydrates: 67 g
Cholesterol: 0 mg
Sodium: 350 mg
Fiber: 13 g
Sugar: 7 g