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Gallery Fettuccine with Leeks and White Beans Recipe Summary prep: 45 mins total: 45 mins Servings: 6

Ingredients Ingredient Checklist 2 tablespoons olive oil 1 pound leeks (about 1 bunch), sliced and cleaned Coarse salt and ground pepper 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, (3 1/2 cups) 1/2 teaspoon dried sage 12 ounces fettuccine 2 tablespoons fresh lemon juice 1/2 cup heavy cream 1/2 cup finely grated Parmesan cheese, plus more for serving 1/4 cup coarsely chopped fresh parsley, (optional)

Gallery Fettuccine with Leeks and White Beans

Recipe Summary prep: 45 mins total: 45 mins Servings: 6

Fettuccine with Leeks and White Beans

Fettuccine with Leeks and White Beans

Fettuccine with Leeks and White Beans

Recipe Summary prep: 45 mins total: 45 mins Servings: 6

Recipe Summary

prep: 45 mins total: 45 mins

Servings: 6

prep: 45 mins

total: 45 mins

prep:

45 mins

total:

Servings: 6

6

Ingredients

Ingredients

  • 2 tablespoons olive oil 1 pound leeks (about 1 bunch), sliced and cleaned Coarse salt and ground pepper 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, (3 1/2 cups) 1/2 teaspoon dried sage 12 ounces fettuccine 2 tablespoons fresh lemon juice 1/2 cup heavy cream 1/2 cup finely grated Parmesan cheese, plus more for serving 1/4 cup coarsely chopped fresh parsley, (optional)

Directions

In a large skillet, heat 1 tablespoon oil over medium-low heat. Add leeks, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until softened, about 10 minutes.

Add beans, broth, and sage to pan; with a potato masher, mash about one third of beans. Bring to a boil; reduce to a simmer. Cook until sauce has thickened but is still soupy, about 10 minutes. Cool; transfer to a covered container, and refrigerate until ready to use, up to 2 days.

Meanwhile, in a large pot of boiling salted water, cook pasta 2 minutes less than package instructions suggest. Drain; rinse under cold water until cool.Transfer to a bowl, and toss with remaining tablespoon oil to coat. Cover and refrigerate until ready to use, up to overnight.

In a large (5-quart) saucepan over medium heat, bring sauce and lemon juice to a simmer. Stir in cream and Parmesan. Add pasta; cook, stirring, until heated through, 2 minutes. Serve sprinkled with parsley and more cheese, if desired.

Reviews (6)

 Add Rating & Review     61 Ratings   5 star values:        13    4 star values:        8    3 star values:        24    2 star values:        14    1 star values:        2

Reviews (6)

Add Rating & Review     61 Ratings   5 star values:        13    4 star values:        8    3 star values:        24    2 star values:        14    1 star values:        2

Add Rating & Review

61 Ratings 5 star values: 13 4 star values: 8 3 star values: 24 2 star values: 14 1 star values: 2

61 Ratings 5 star values: 13 4 star values: 8 3 star values: 24 2 star values: 14 1 star values: 2

61 Ratings 5 star values: 13 4 star values: 8 3 star values: 24 2 star values: 14 1 star values: 2

  • 5 star values: 13 4 star values: 8 3 star values: 24 2 star values: 14 1 star values: 2

    Martha Stewart Member     Rating: Unrated       08/20/2014   Was very good but I found it too soupy. I would half the sauce next time but very yummy and easy.  

Martha Stewart Member     Rating: 5 stars       03/04/2014   This recipe is DELICIOUS! So warming and yummy! It's as satisfying as a bowl of shrimp fettuccine alfredo without all the calories and fat. It is great as a leftover too. We enjoyed it in our lunches the next day. Easy to make, simple ingredients. FIVE STARS!  

Martha Stewart Member     Rating: 5 stars       02/20/2013   This recipe is very simple to make and yummy. I give it five stars.  

Martha Stewart Member     Rating: 5 stars       02/20/2013   This recipe is very simple and yummy. I don't know why it doesn't have more stars.  

Martha Stewart Member     Rating: Unrated       01/05/2011   I love this recipe too! I love the saving money part almost as much as I love making and eating this.  

Martha Stewart Member     Rating: Unrated       03/15/2008   I tossed some baby spinach into the sauce right before adding the hot pasta. Delicious!

    Martha Stewart Member

    Rating: Unrated 08/20/2014

Was very good but I found it too soupy. I would half the sauce next time but very yummy and easy.

Rating: Unrated

Rating: 5 stars 03/04/2014

This recipe is DELICIOUS! So warming and yummy! It’s as satisfying as a bowl of shrimp fettuccine alfredo without all the calories and fat. It is great as a leftover too. We enjoyed it in our lunches the next day. Easy to make, simple ingredients. FIVE STARS!

Rating: 5 stars

Rating: 5 stars 02/20/2013

This recipe is very simple to make and yummy. I give it five stars.

This recipe is very simple and yummy. I don’t know why it doesn’t have more stars.

Rating: Unrated 01/05/2011

I love this recipe too! I love the saving money part almost as much as I love making and eating this.

Rating: Unrated 03/15/2008

I tossed some baby spinach into the sauce right before adding the hot pasta. Delicious!

All Reviews for Fettuccine with Leeks and White Beans

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fettuccine with Leeks and White Beans

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest