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20 minute dinner recipes

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Spring Vegetable Ragout


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



  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.


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