• 2servings
  • 35minutes
  • 481calories

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Ingredients Jump to Instructions ↓

  1. 4 ounce(s) whole-wheat spaghetti

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 1 small leek , white and pale green parts only, halved, washed

  4. 1 small yellow summer squash , quartered lengthwise, then cut into 1/2-inch pie

  5. 4 ounce(s) sugar snap peas , halved crosswise (1 cup)

  6. 16 grape or cherry tomatoes , halved

  7. 1/2 cup(s) vegetable broth

  8. 2 tablespoon(s) minced fresh basil leaves

  9. 1/4 teaspoon(s) freshly ground pepper

  10. 3/4 cup(s) finely grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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.


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