Creamy Pesto Penne with Vegetable Ribbons

Courtesy of Taste of Home

Total time - 30 minutes
4 servings

2 c uncooked penne
1 c frozen, shelled edamame, thawed
4 medium carrots
2 yellow summer squash
1 medium onion, halved and thinly sliced
2 Tbsp butter, divided
1 garlic clove, minced
3/4 c heavy whipping cream
2 Tbsp prepared pesto
1/4 tsp salt
1/4 c toasted walnuts, chopped

Cook pasta according to package directions, adding edamame during 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 Tbsp butter until tender. Add vegetables and garlic and saute 2-3 minutes longer until crisp-tender. Stir in cream, pesto, salt and remaining butter. Bring to a gentle boil, cook 3-4 minutes or until sauce is slightly thicken and vegetables are tender.

Drain pasta and edamame; toss with vegetables. Top with walnuts.

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