Spring Vegetable Ragout

Made it,
Loved it.

Serving size 2

Prep Time

Total Time 35MIN

Ingredients

4 oz whole-wheat spaghetti
1 Tbsp 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 oz sugar snap peas, halved crosswise (1 cup)
16 grape or cherry tomatoes, halved
½ cup vegetable broth
2 Tbsp minced fresh basil leaves
¼ tsp freshly ground pepper
¾ 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.