Spaghetti With Sauteed Leeks, White Beans & Walnuts

1 Tbs olive oil
3 medium leeks, white and light green parts chopped
1 medium yellow bell pepper, seeded and thinly sliced
1/4 tsp red pepper flakes
1 15oz can cannellini beans, rinsed and drained
1 cup vegetable broth
3 cloves garlic, minced
12 oz spaghetti
3 oz crumbled feta cheese
1/3 cup chopped toasted walnuts

1) Heat oil in large saucepan over medium-high heat. Add leeks, bell pepper and red pepper flakes; saute 10 minutes, or until vegetables begin to brown. Stir in beans, 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 until al dente, about 7 minutes. Drain. Divide spaghetti among 4 bowls or plates. Spoon sauce over each serving of pasta, and sprinkle with feta cheese and walnuts.

Review: The recommendation was to use whole wheat spaghetti. We used Dreamfields pasta, which is low carb. This dish was great. Unfortunately, I clogged the garbage disposal tonight with unused leek parts. Mike researched a cure online, while I ran to Wal-Mart for a plunger. Apparently, half a cup of vinegar and half a cup of baking soda does the trick. It's all fixed now, luckily.