CREAMY PESTO PENNE WITH VEGETABLE RIBBONS

Creamy Pesto Penne with Vegetable Ribbons image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 521 calories, Fat 33g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 7g fiber), Protein 15g protein.