June 27 2017
From his new book, The Endurance Diet, author Matt Fitzgerald offers a spicy recipe from Japan with a sauce you'll love.
*Content courtesy of acefitness.org
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout. This ragout is filled with fresh, seasonal veggies you can find available now. It is high in calcium, fiber, and potassium. And the best part- it comes together in 35 minutes!
Total time: 35 minutes
Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.
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.
Drain the pasta; add it to the ragout and toss well to combine.
Nutrition Info per serving: Calories: 481, Carbohydrates: 62g, Fat: 17g, Protein: 24g, Fiber: 12g, Potassium: 675mg