penne-with-creamy-pesto-sauce

Penne with Creamy Pesto Sauce

1 Review Add a Pic
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
lompoc sheri
Recipe by  lompoc sheri

“This is a recipe I concocted with ingredients on hand, including my homemade pesto. My family loved it! Serve vegetarian or top with a cooked chicken breast.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still slightly firm, about 11 minutes; drain.
  2. Heat olive oil in a large skillet over medium heat and cook and stir broccoli, asparagus, mushrooms, onion, garlic, and 1/2 cup pine nuts until the broccoli and asparagus are tender, about 8 minutes. Season with salt to taste.
  3. Melt butter in a large saucepan over medium heat and stir in flour and 1 teaspoon salt until smooth. Slowly whisk in milk until thoroughly combined, bring to a simmer, and reduce heat to medium-low. Simmer sauce, whisking constantly, until thickened, about 3 minutes.
  4. Remove sauce from heat and whisk in prepared pesto. Season to taste with salt and black pepper.
  5. Pour pesto sauce into skillet with broccoli mixture; gently stir in penne pasta until thoroughly combined. Sprinkle with 1 tablespoon pine nuts to serve.

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Review (1)

Rate This Recipe
laketch
1

laketch

It was good but the portions were off. I had to add extra milk to make enough sauce for all the pasta, For extra flavor I added a half a can of chicken stock and let it cook down a little. But I enjoyed it.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 530 cal
  • 27%
  • Fat
  • 26.5 g
  • 41%
  • Carbs
  • 56.6 g
  • 18%
  • Protein
  • 21.5 g
  • 43%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

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Pesto Cream Sauce

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White Fiber Mini Penne with Creamy Tomato Sauce, Meatballs and Parmigiano Cheese