Spring Vegetable Ragout

• 4 ounces whole-wheat spaghetti
• 1 tablespoon extra-virgin olive oil
• 1 small leek, white and pale green parts only, halved, washed and thinly sliced
• 1 small yellow summer squash, quartered lengthwise, then cut into 1/2-inch pieces
• 4 ounces sugar snap peas, halved crosswise (1 cup)
• 16 grape or cherry tomatoes, halved
• 1/2 cup vegetable broth
• 2 tablespoons minced fresh basil leaves
• 1/4 teaspoon freshly ground pepper
• 3/4 cup finely grated Parmesan cheese

Preparation

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.
3. 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.
4. Remove from heat and stir in cheese.
5. Drain the pasta; add it to the ragout and toss well to combine.

Tips

Recipe Nutrition: Per serving: 486 calories; 17 g fat (6 g saturated fat, 8 g mono unsaturated fat); 26 mg cholesterol; 64 g carbohydrates; 24 g protein; 12 g fiber; 602 mg sodium; 724 mg potassium Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (60% dv), Calcium (45% dv), Folate & Potassium (20% dv) 3 Carbohydrate Servings Exchanges: 3 starch, 3 vegetable, 1 1/2 medium-fat meat, 1 fat Contributed by: EatingWell.com