Method:Boiling

1. Formula

1. 2 tablespoons olive oil
2. 1 pound leeks, sliced and cleaned
3. Coarse salt and ground pepper
4. 2 (15.5 ounce) cans cannellini beans, drained and rinsed
5. 2 (14.5 ounce) cans reduced-sodium chicken broth
6. 1/2 teaspoon dried sage
7. 12 ounces fettuccine
8. 2 tablespoons fresh lemon juice
9. 1/2 cup heavy cream
10. 1/2 cup finely grated Parmesan cheese, plus more for serving
11. 1/4 cup coarsely chopped fresh parsley (optional)

2. Nutrition Information

• Calories: 528 kcal
• Carbohydrates: 74 g
• Dietary Fiber: 8 g
• Fat: 17 g
• Protein: 20 g
• Sugars: 6 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. 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.
2. 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.
3. 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.
4. 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.

4. Remark