Spring Vegetable Ragout


  • 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


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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