Spring Vegetable Ragout
Recipe from EatingWell

Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.


Spring Vegetable Ragout


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Prep Time: 35 mins
Total Time: 35 mins
Servings: 2 servings, 2 cups each
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Ingredients
 
savings in
 
  • 4  ounces  whole-wheat spaghettiOn Sale
  • 1  tablespoon  extra-virgin olive oilOn Sale
  • 1    small leek, white and pale green parts only, halved, washed and thinly slicedOn Sale
  • 1    small yellow summer squash, quartered lengthwise, then cut into 1/2-inch piecesOn Sale
  • 4  ounces  sugar snap peas, halved crosswise (1 cup)On Sale
  • 16    grape or cherry tomatoes, halvedOn Sale
  • 1/2  cup  vegetable brothOn Sale
  • 2  tablespoons  minced fresh basil leavesOn Sale
  • 1/4  teaspoon  freshly ground pepperOn Sale
  • 3/4  cup  finely grated Parmesan cheeseOn Sale

Directions
1.
Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.
2.
Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and cook, stirring frequently, until softened, about 2 minutes. Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes. Add tomatoes and broth and bring to a simmer, stirring often. Simmer until the tomatoes begin to soften, about 1 minute. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.
3.
Drain the pasta; add it to the ragout and toss well to combine.

Nutrition information
Calories 481, Total Fat 17 g, Saturated Fat 6 g, Monounsaturated Fat 8 g, Cholesterol 26 mg, Sodium 602 mg, Carbohydrate 62 g, Fiber 12 g, Protein 24 g, Potassium 675 mg. Daily Values: Vitamin A 60%, Vitamin C 70%, Calcium 45%. Exchanges: Starch 3,Vegetable 3,Medium-Fat Meat 1.5,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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