Spring Veggie Ragout
Ingredients
1. Prepare pasta according to package directions. Set aside.
2. In a medium skillet, heat oil over medium. Add onion & cook 3-4 minutes or until tender, stirring frequently. Add squash & peas. Cook 4-5 minutes, or until crisp-tender.
3. Add tomatoes & broth. Simmer 2-3 minutes or until tomatoes begin to soften.
4. Add basil & pepper. Cook 1-2 minutes more.
5. Serve over pasta & top with cheese.
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.
Click on each plate group to see how this recipe meets the MyPlate standard
| 6 servings per recipe | |
| Serving size | (294g) |
|
Amount per serving Calories |
280 |
% Daily Value* |
|
| Total Fat 9g | 12% |
| Saturated Fat 2.5g | 13% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
|
Sodium 180mg
|
8% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 6g | 21% |
| Total Sugars 5g | |
| Includes 0g Added Sugars | 0% |
| Protein 12g | |
| Vitamin D 0mcg | 0% |
| Calcium 164mg | 15% |
| Iron 3mg | 15% |
| Potassium 462mg | 10% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Getting new taste will make my husband happy.