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SPRING VEGETABLE RAGOUT · Jan 16, 09:14 AM by Michele Roper

8 ounces whole-wheat spaghetti
2 tablespoons olive oil
2 small leek, white and pale green parts only, halved, washed and thinly sliced
2 small yellow summer squash, quartered lengthwise, then cut into 1/2 inch pieces
8 ounces sugar snap peas, halved crosswise (2 cups)
32 grape or cherry tomatoes, halved
1 cup vegetable broth
4 tablespoons minced fresh basil leaves
1/2 teaspoon freshly ground pepper
freshly grated Parmesan cheese

Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.

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 minutes. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.

Drain the pasta; add it to the ragout and toss well to combine.