Creamy Pesto Penne with Vegetable Ribbons

Name: Creamy Pesto Penne with Vegetable Ribbons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter, divided; 4 mediums carrots; 237 milliliters frozen shelled edamame, thawed; 1 garlic clove, minced; 177 milliliters heavy whipping cream; 1 medium onion, halved and thinly sliced; 473 milliliters uncooked penne pasta; 2 Tbsps prepared pesto; 0 teaspoons salt; 59 milliliters chopped walnuts, toasted; 2 yellow summer squash

The recipe Creamy Pesto Penne with Vegetable Ribbons can be made in about 30 minutes. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 585 calories, 16g of protein, and 32g of fat each. Not It is a good option if you're following a lacto ovo vegetarian diet. A mixture of penne pasta, summer squash, garlic clove, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a budget friendly main course.

Instructions

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.

Ingredients you will need

Vegetable

Carrot

Edamame

Cheese

Squash

Pasta

Equipment you will use

Peeler

Sauce Pan

In a large skillet, saute onion in 1 tablespoon butter until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable

Butter

Garlic