Ingredients

• 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 tablespoon minced fresh basil leaves
• 1/4 teaspoon freshly ground pepper
• 3/4 cup finely grated Parmesan cheese

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Cooking Directions

Step 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.

Step 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.

Step 3

Drain the pasta; add it to the ragout and toss well to combine.