Parsley Garlic Spaghetti with Leeks and Cannelini Beans

Serves: 6 | Prep Time: 0:15 | Total Time: 0:45

Ingredients

2 TBSP Eden Selected Extra Virgin Olive Oil
1 pound 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 cups vegetable broth
1/2 tsp ground sage
1 package Eden Organic Parsley Garlic Spaghetti
2 TBSP freshly squeezed lemon juice
1/2 cup finely grated organic parmesan cheese, plus more for serving
1/4 cup coarsely chopped fresh parsley

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.

Nutrition

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