Fettuccine with Leeks and White Beans
Elevate weeknight pasta night with this comforting and elegant Fettuccine with Leeks and White Beans. This recipe combines tender fettuccine with sweet, caramelized leeks and creamy white beans, creating a hearty yet light dish that’s packed with flavor. A hint of fresh thyme and bright lemon zest adds a refreshing twist, while grated Parmesan melts into the sauce for a luxuriously creamy finish. Ready in just 35 minutes, this one-pot wonder is perfect for busy evenings yet sophisticated enough for entertaining. Garnish with fresh parsley and extra Parmesan for a burst of color and flavor. Perfect as a vegetarian main course or paired with your favorite protein, this dish will quickly become a staple.
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Recipe Information
Ingredients
- 12 oz fettuccine
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 2 large leeks
- 3 cloves garlic cloves
- 15 oz canned white beans (such as cannellini or great northern beans), drained and rinsed
- 1 cup vegetable or chicken broth
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 1 cup grated Parmesan cheese, plus extra for serving
- to taste salt
- to taste black pepper
- to taste fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the leeks by trimming off the dark green tops and root ends. Slice the white and light green parts in half lengthwise, then into thin half-moons. Rinse thoroughly under cold water to remove any dirt or sand.
In a large, deep skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and season with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes, or until the leeks are softened and beginning to caramelize.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the white beans, broth, thyme, and lemon zest. Simmer for 5 minutes, allowing the flavors to meld and the mixture to slightly reduce.
Reduce heat to low and stir in the cooked fettuccine, tossing to coat the pasta with the leek and bean mixture. If the sauce seems dry, add a splash of the reserved pasta water.
Stir in the grated Parmesan cheese, mixing until melted and the sauce becomes creamy. Season with additional salt and black pepper to taste.
Serve the fettuccine warm, garnished with extra Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 11.4 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 482 mg | 37% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
