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Creamy Pesto Penne with Vegetable Ribbons

 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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Creamy Pesto Penne with Vegetable Ribbons (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.