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Creamy Pesto Penne with Vegetable Ribbons

This beautiful dish will wow guests. It’s not just the colors; they’ll really be amazed by the taste. Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 cups uncooked penne pasta
  • 1 cup frozen shelled edamame, thawed
  • 4 medium carrots
  • 2 yellow summer squash
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons butter, divided
  • 1 garlic clove, minced
  • 3/4 cup heavy whipping cream
  • 2 tablespoons prepared pesto
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts, toasted

Directions

  • In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips.
  • In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender.
  • Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts.
Nutrition Facts
1-1/2 cups: 521 calories, 33g fat (16g saturated fat), 79mg cholesterol, 315mg sodium, 45g carbohydrate (9g sugars, 7g fiber), 15g protein.

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