Spring Vegetable Ragout

Serves 2

Ingredients:

4 oz. whole-wheat spaghetti
1 Tbs. 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 ½ inch pieces
4 oz. sugar snap peas, halved crosswise
16 grape or cherry tomatoes, halved
½ cup vegetable broth
2 Tbs. minced fresh basil leaves
¼ tsp. freshly ground pepper
¾ cup finely grated parmesan cheese

Cooking Directions:

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.