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Spring Vegetable Ragout

  • Prep Time: -
  • Cook Time: -
  • Serves: 2
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (54 Ratings): 4 out of 5 stars

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Ingredients

  1. 4 ounces whole-wheat spaghetti
  2. 1 tablespoon extra-virgin olive oil
  3. 1 small leek, white and pale green parts only, halved, washed and thinly sliced
  4. 1 small yellow summer squash, quartered lengthwise, then cut into 1/2-inch pieces
  5. 4 ounces sugar snap peas, halved crosswise
  6. 16 grape or cherry tomatoes, halved
  7. 1/2 cup vegetable broth
  8. 2 tablespoons minced fresh basil leaves
  9. 1/4 teaspoon freshly ground pepper
  10. 3/4 cup finely grated Parmesan cheese

Nutrition Info

Per Serving

  • Calories: 497 kcal
  • |
  • Carbohydrates: 57 g
  • |
  • Dietary Fiber: 11 g
  • |
  • Fat: 20 g
  • |
  • Protein: 27 g
  • |
  • Sugars: 7 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking 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.

Yield: 2 servings

3. Still Hungry?

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.

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8 reviews

Most Helpful Reviews

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  • Looks good

    hereceivedacall - March 20, 2007 03:08:55 PM PST
    Using the information on the products in my house.... one tablespoon of olive oil has 14 grams of fat. One cup of parmesan cheese has 29 grams of fat... so 3/4 of a cup is about 22 grams of fat. That is 36 grams of fat in the whole dish... so about 18 in a serving. ;)

    3 of 4 found this review helpful.

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  • The

    Standing Tree - December 9, 2008 10:46:26 AM PST
    This is delicious! I truly enjoyed this recipe. I made it again and served it over Spaghetti Squash. Even the children ate all of their vegetables and licked their plates clean. Together with a vegetarian meat sauce, everyone is happy.

    1 of 1 found this review helpful.

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  • Looks Tasty!

    no_way_amigo - March 30, 2007 10:24:07 AM PST
    This recipe is for my husband who only eats once a day. I complain but it does no good. This would work well for him because it has a lot of protein and high in calories and would taste good too and only makes 2 serving. If I ate it my rear would look like a volkswagon.

    You could steam the vegetables first to aldente... Cut the olive oil and use about 1 or 2 tablespoons of the Parmesan cheese and use low sodium chicken broth. Or spray pam on a cookie sheet and bake the leeks and veggies. That would cut the fat.

    I make a veg dish similar and just a light sprinkling of Parmesan cheese works. I also steam the veggies separately then combine just don\'t over cook. Then sprinkle with 1 tablespoon of fresh parsley. We all don\'t want to weigh 300 pounds do we and die of heart attacks. Moderation in all thing.

    2 of 4 found this review helpful.

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  • Sounds wonderful but.....

    hktrouble - March 19, 2007 02:27:31 PM PST
    Why is this dish so high in fat? I don\'t see anything in here incredibly high in fat but a bit of olive oil and some parmesan cheese?

    2 of 4 found this review helpful.

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  • I loved it

    Shadow - March 20, 2007 07:12:38 AM PST
    I always loved pasta with vegetables, especially that I\'m Vegetarian & I live in a place that uses the Olive oil a lot instead of butter or margarine.

    But I also wonder why is it so high in fat, I do not see any fatty ingredients

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