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Spring Vegetable Ragout
Recipe courtesy EatingWell.com

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

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


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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.

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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved