Creamy Pesto Penne With Vegetable Ribbons Recipe

Name: Creamy Pesto Penne With Vegetable Ribbons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

775

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups uncooked penne pasta, 1 cup frozen shelled edamame, thawed, 4 medium carrots, 2 yellow summer squash, and more.

Yes, Creamy Pesto Penne With Vegetable Ribbons falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Pesto Penne With Vegetable Ribbons

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