creamy pesto penne w/ vegetable ribbons

• Prep/Total Time: 30 min.
• Yield: 4 Servings

15 15 30

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

• 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. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 521 calories, 33 g fat (16 g saturated fat), 79 mg cholesterol, 315 mg sodium, 45 g carbohydrate, 7 g fiber, 15 g protein.