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Parsley Garlic Spaghetti with Leeks and Cannellini Beans

Serves 7 | Prep Time 10 minutes | Cook Time 30 minutes

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Ingredients

2 Tbsp Eden Extra Virgin Olive Oil

1 pound leeks, well cleaned and sliced, use white and green part

3/4 tsp Eden Sea Salt

1/4 tsp freshly ground black pepper

30 ounces Eden Organic Cannellini (White Kidney) Beans, rinsed and drained

3 1/2 cups vegetable stock

1/2 tsp ground sage

14 ounces Eden Organic Parsley Garlic Spaghetti

2 Tbsp lemon juice, freshly squeezed

1/2 cup organic parmesan, finely grated, optional

1/4 cup fresh parsley, coarsely chopped

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Directions

In a large skillet heat oil over medium-low heat. Add leeks, salt and pepper. Cook until soft, about 10 minutes. Add beans, broth and sage. With a potato masher, mash about 1/3 of the beans. Bring to a boil, reduce to a simmer. Cook until lightly thickened, about 5 minutes. Cook pasta for 2 minutes less than package directs. Drain. Bring bean and leek sauce to a simmer. Add lemon juice and parmesan. Mix. Add pasta and cook 2 minutes, stirring until heated through. Serve sprinkled with parsley.

Nutritional Info

Per serving: 360 Calories, 7g Fat (17% calories from fat), 16g Protein, 62g Carbohydrate, 9g Fiber, 0mg Cholesterol, 332mg Sodium

Related Recipes

Beans, Condiments, Good/High Fiber, Good/High Protein, Italian, Macrobiotic, Main Course, No Sweetener Added, Oils, Pasta, Vegan



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