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Spring Vegetable Ragout

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 - 35 min -
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Servings:2  | Calories:397 | Total Fat:9g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 1g
5 %
Total Carb 67g
22 %
Fiber 7g
28 %
Sugars 11g
Cholesterol 1mg
0 %
Sodium 315mg
13 %
Protein 13g
26 %
52% Spaghetti
21% Others combined
15% Extra-virgin olive oil
9% Vegetable broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 ounces whole-wheat spaghetti see savings
1 tablespoon extra-virgin olive oil see savings
1 small leek, white and pale green parts only, halved, washed and thinly sliced see savings
1 small yellow summer squash, quartered lengthwise, then cut into 1/2 inch pieces see savings
4 ounces sugar snap peas, halved crosswise (1 cup) see savings
16 grape or cherry tomatoes, halved see savings
1/2 cup vegetable broth see savings
2 tablespoons minced fresh basil leaves see savings
1/4 teaspoon freshly ground pepper see savings

Directions : View recipe directions on
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