Whole Wheat Pasta with Navy Beans, Leeks and Walnuts

3 medium leeks, white and light green parts chopped

1 Tbs. olive oil

1 medium yellow bell pepper, chopped

¼ tsp. red pepper flakes

1 cup navy beans soaked overnight, then cooked

 1 cup of grape tomatos

11/2 cup vegetable broth

3 cloves garlic, minced

12 oz. whole-wheat spaghetti

⅓ cup chopped toasted walnuts

1. Heat oil in large saucepan over medium-high heat. Add leeks, bell pepper, and red pepper flakes; sauté 10 minutes, or until vegetables begin to brown. Stir in beans, tomatos, vegetable broth, and garlic. Reduce heat to low, and simmer 5 minutes. Season with salt and pepper, if desired.

2. Meanwhile, cook spaghetti according to package directions. Drain.

3. Mix sauce and spaghetti, top with toasted walnuts before serving.

Modified from original recipe in Vegetarian Times