Whole-wheat Spaghetti With Sauteed Leeks, White Beans, And Walnuts


  • 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


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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