Spring Vegetable Ragout

http://www.eatingwell.com/recipes/spring_vegetable_ragout.html

From EatingWell:  April/May 2006

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.

2 servings, 2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

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

Preparation

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

Per serving : 481 Calories; 17 g Fat; 6 g Sat; 8 g Mono; 26 mg Cholesterol; 62 g Carbohydrates; 24 g Protein; 12 g Fiber; 602 mg Sodium; 675 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 3 vegetable, 1 1/2 medium-fat meat, 1 fat