What's This?
Serving size 2
Total Time


4 oz whole-wheat spaghetti1 Tbsp extra virgin olive oil1 small leek, white and pale green parts only, halved, washed and thinly sliced1 small yellow summer squash, quartered lengthwise, then cut into 1/2-inch pieces4 oz sugar snap peas, halved crosswise (1 cup)16 grape or cherry tomatoes, halved½ cup vegetable broth2 Tbsp minced fresh basil leaves¼ tsp freshly ground pepper¾ cup finely grated parmesan cheese


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 Facts

Provided by: EatingWell

Per Single Serving / Serves 2 Total

  • Calories 481
  • Calories from fat 153
  • Total Fat 17gm 26%
  • Saturated Fat 6gm 30%
  • Monounsaturated Fat 8gm
  • Sodium 602mg 25%
  • Total Carbohydrates 62gm 21%
  • Fiber 12gm 12%
  • Protein 24gm
  • Cholesterol 26mg 9%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Pasta, Mediterranean, Easy, Spring

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