Parsley Garlic Spaghetti with Leeks and Cannelini Beans

Parsley Garlic Spaghetti with Leeks and Cannelini Beans

Rating:

(0 votes) 0 0

The beans are an excellent addition to this already delicious pasta.

Shared by

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 2 Tbs. Eden Selected Extra Virgin Olive Oil
  • 1 lb. leeks, cleaned and sliced
  • 3/4 tsp. Eden Sea Salt
  • 1/4 tsp. ground black pepper
  • 2 cans Eden Organic Cannellini Beans, drained and rinsed
  • 3 1/2 C. vegetable broth
  • 1/2 tsp. ground sage
  • 1 pkg. Eden Organic Parsley Garlic Spaghetti
  • 2 Tbs. freshly squeezed lemon juice
  • 1/2 C. finely grated organic parmesan cheese, plus more for serving
  • 1/4 C. coarsely chopped fresh parsley

Our Readers Also Loved

Directions

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

Per Serving: 419 Calories, 7g Fat (16% calories from fat), 17g Protein, 72g Carbohydrate, 11g Fiber, 0mg Cholesterol, 286mg Sodium

This recipe provided was by Eden Foods. For more information about Eden Foods pasta, click here!

Around The Web