Creamy Pesto Penne with Vegetable Ribbons Recipe

5 3 5
Creamy Pesto Penne with Vegetable Ribbons Recipe
Creamy Pesto Penne with Vegetable Ribbons Recipe photo by Taste of Home
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Creamy Pesto Penne with Vegetable Ribbons Recipe

Read Reviews
5 3 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1-1/2 cups: 521 calories, 33g fat (16g saturated fat), 79mg cholesterol, 315mg sodium, 45g carbohydrate (9g sugars, 7g fiber), 15g protein.

  • 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
  1. 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.
  2. 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.
  3. Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts. Yield: 4 servings.
Originally published as Creamy Pesto Penne with Vegetable Ribbons in Simple & Delicious March/April 2010, p12

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Reviews forCreamy Pesto Penne with Vegetable Ribbons

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ellimaye1 User ID: 1179808 225333
Reviewed Apr. 24, 2015

"This was really good, but took much longer to make. Next go round will probably be closer to 30 minutes."

MY REVIEW
diabeth User ID: 2729337 128454
Reviewed Jul. 23, 2014

"This was amazing!! I used the whole cup of cream and a tiny bit more pesto. I used peas instead of the edamame. We will definitely have this again."

MY REVIEW
lurky27 User ID: 1251896 187344
Reviewed Jan. 11, 2011

"Yummy! My husband, who does not prefer vegetarian dinners, devoured this!

~ Theresa"

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