Spaghetti with Leeks and Cannellini Beans
Serves 7 | Prep Time 10 minutes | Cook Time 30 minutes
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 Cannellini (White Kidney) Beans, rinsed and drained
• 3 1/2 cups vegetable stock
• 1/2 tsp ground sage
• 14 ounces Eden Spelt Spaghetti
or any Eden Spaghetti
• 2 Tbsp lemon juice, freshly squeezed
• 1/2 cup organic parmesan, finely grated, optional
• 1/4 cup fresh parsley, coarsely chopped
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 Information
Per serving: 360 calories, 7g fat (17% calories from fat), 16g protein, 62g carbohydrate, 9g fiber, 0mg cholesterol, 332mg sodium