Creamy Pesto Penne With Vegetable Ribbons

• 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.

penne pasta, carrots, onion, butter, garlic, heavy whipping cream, pesto, salt, walnuts

Taken from www.tasteofhome.com/recipes/creamy-pesto-penne-with-vegetable-ribbons/ (may not work)