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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.82 Kcal (1741 kJ) | ||
| Calories from fat | 266.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.56g | 45% | |
|---|---|---|---|
| Cholesterol | 47.05mg | 16% | |
| Sodium | 236.7mg | 10% | |
| Potassium | 457.55mg | 10% | |
| Total Carbs | 25.28g | 8% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 9.37g | 37% | |
| Protein | 11.97g | 24% | |
| Vitamin C | 9.3mg | 15% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 15.6mg | 87% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 147.33 Kcal (617 kJ) | ||
| Calories from fat | 94.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 45% | |
|---|---|---|---|
| Cholesterol | 16.67mg | 16% | |
| Sodium | 83.86mg | 10% | |
| Potassium | 162.12mg | 10% | |
| Total Carbs | 8.96g | 8% | |
| Sugars | 2.63g | 30% | |
| Dietary Fiber | 3.32g | 37% | |
| Protein | 4.24g | 24% | |
| Vitamin C | 3.3mg | 15% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 5.5mg | 87% | |
| Calcium | 33.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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