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. Source: EatingWell Magazine, April/May 2006

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Ingredients

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Directions

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  • Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about

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  • 9 minutes or according to package directions.

  • 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.

  • Drain the pasta; add it to the ragout and toss well to combine.

Nutrition Facts

480 calories; 16.7 g total fat; 5.8 g saturated fat; 26 mg cholesterol; 729 mg sodium. 745 mg potassium; 66.2 g carbohydrates; 11.6 g fiber; 11 g sugar; 21.1 g protein; 2926 IU vitamin a iu; 44 mg vitamin c; 102 mcg folate; 373 mg calcium; 5 mg iron; 131 mg magnesium;

Reviews (1)

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1 Ratings
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Rating: 3 stars
08/25/2013
I wouldn't go out of my way This recipe helped me to take raw food that I had on hand and turn it into cooked food that resembled a main course. I suppose I appreciate that. But the flavors were disappointing. I guess if you already have the ingredients this is one way to use them but there's no reason to go out of your way to buy ingredients to make this specific dish. You will be underwhelmed. Pros: Simple uses vegetables I had on hand fresh light Cons: Bland disappointing Read More