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Creamy Pesto Penne with Vegetable Ribbons Recipe

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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

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Creamy Pesto Penne with Vegetable Ribbons Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

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. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 521 calories, 33 g fat (16 g saturated fat), 79 mg cholesterol, 315 mg sodium, 45 g carbohydrate, 7 g fiber, 15 g protein.

Originally published as Creamy Pesto Penne with Vegetable Ribbons in Simple & Delicious March/April 2010, p12

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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