Spring Vegetable Ragout
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.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
2 servings, 2 cups each
Ingredients
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4 ounces whole-wheat spaghetti
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1 tablespoon extra-virgin olive oil
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1 small leek, white and pale green parts only, halved, washed and thinly sliced
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1 small yellow summer squash, quartered lengthwise, then cut into 1/2-inch pieces
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4 ounces sugar snap peas, halved crosswise (1 cup)
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16 grape or cherry tomatoes, halved
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1/2 cup vegetable broth
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2 tablespoons minced fresh basil leaves
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1/4 teaspoon freshly ground pepper
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3/4 cup finely grated Parmesan cheese
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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