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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2006




Ingredient Checklist


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

  • 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; protein 21.1g; carbohydrates 66.2g; dietary fiber 11.6g; sugars 11.2g; fat 16.7g; saturated fat 5.8g; cholesterol 25.8mg; vitamin a iu 2926.3IU; vitamin c 44.5mg; folate 102mcg; calcium 373.3mg; iron 4.6mg; magnesium 130.9mg; potassium 744.5mg; sodium 729.5mg; thiamin 0.4mg.

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Rating: 3 stars
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