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Ingredients

• 3   medium leeks, white and light green parts chopped (6 cups)
• 1 tablespoon  olive oil
• 1   medium yellow bell pepper, seeded and thinly sliced (1 cup)
• 1/4 teaspoon  red pepper flakes
• 1   15-ounce can cannellini beans, rinsed and drained
• 1 cup  low-sodium vegetable broth
• 3   cloves garlic, minced (1 tablespoon)
• 12 ounces  whole-wheat spaghetti
• 3 ounces  crumbled feta cheese (3/4 cup), optional
• 1/3 cup  chopped toasted walnuts

Description

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.

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