Creamy Pesto Penne with Vegetable Ribbons |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This beautiful dish will wow guests. Itâs not just the colors; theyâll really be amazed by the taste. 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:
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.
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