Creamy Pesto Penne with Vegetable Ribbons
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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2 cups uncooked penne pasta
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1 cup frozen shelled edamame, thawed
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4 medium carrots
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2 yellow summer squash
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1 medium onion, halved and thinly sliced
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2 tablespoons butter, divided
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1 garlic clove, minced
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3/4 cup heavy whipping cream
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2 tablespoons prepared pesto
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1/4 teaspoon salt
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1/4 cup chopped walnuts, toasted
Directions
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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.
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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.
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3.
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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