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Spring Vegetable Ragout
Source: Eating Well



Rating:
Prep Time: 35 minutes
Cook Time: 35 minutes
Difficulty: Difficult

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Spring Vegetable Ragout
4 oz  sugar snap peas
0 1/2 cup  vegetable broth
Directions
  1. Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about
  2. 9 minutes or according to package directions.
  3. 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
  4. 1 minute. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.
  5. Drain the pasta; add it to the ragout and toss well to combine.

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