Spring Veggie Ragout
8 oz whole-wheat spaghetti
2 Tbsp olive oil
1 medium onion, diced
2 small yellow summer squash, diced
1 (8 oz) bag raw sugar snap peas, trimmed & cut in half
2 cups cherry tomatoes, halved
1 cup unsalted chicken broth
1/2 cup minced fresh basil
1/2 tsp pepper
2/3 cup shredded parmesan cheese
Prepare pasta according to package directions. Set aside.
In a medium skillet, heat oil over medium. Add onion & cook 2 minutes or until softened, stirring frequently. Add squash & peas. Cook 5 minutes, or until crisp-tender.
Add tomatoes & broth. Simmer 2-3 minutes or until tomatoes begin to soften.
Add basil & pepper. Cook 1-2 minutes more.
Serve over pasta & top with parmesan cheese.
Encuentra la receta en español
Don't have pasta or want to change it up?
Use either brown rice or make some zucchini pasta to increase nutrients in this meal.