Directions:
- To prepare polenta, bring 4 cups water to a boil in a saucepan; stir in polenta and 1/2 teaspoon salt. Reduce heat, and cook until thick (about 5 minutes), stirring frequently. Keep warm.
- To prepare ragout, cook carrot in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
- Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook 5 minutes or until soft. Stir in squash, 1/2 cup water, 1 tablespoon parsley, 1/2 teaspoon salt, and pepper; cover, reduce heat, and simmer 8 minutes or until squash is tender. Stir in carrot, 3/4 cup water, and peas. Bring to a simmer; cook for 10 minutes. Stir in 1 tablespoon parsley, basil, lemon juice, and butter. Serve ragout with polenta. Sprinkle with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.27 Kcal (1408 kJ) | ||
| Calories from fat | 118.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.13g | 20% | |
|---|---|---|---|
| Cholesterol | 28.44mg | 9% | |
| Sodium | 1018.93mg | 42% | |
| Potassium | 618.62mg | 13% | |
| Total Carbs | 38.38g | 13% | |
| Sugars | 11.44g | 46% | |
| Dietary Fiber | 6.61g | 26% | |
| Protein | 16.44g | 33% | |
| Vitamin C | 37.8mg | 63% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 0.7mg | 4% | |
| Calcium | 437.5mg | 44% | |
| Amount Per 100 g | |||
| Calories | 58.66 Kcal (246 kJ) | ||
| Calories from fat | 20.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 20% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 9% | |
| Sodium | 177.76mg | 42% | |
| Potassium | 107.92mg | 13% | |
| Total Carbs | 6.7g | 13% | |
| Sugars | 2g | 46% | |
| Dietary Fiber | 1.15g | 26% | |
| Protein | 2.87g | 33% | |
| Vitamin C | 6.6mg | 63% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 0.1mg | 4% | |
| Calcium | 76.3mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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