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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

Description

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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