Confetti Penne

Recipe Ingredients

1/2 lb	227g / 8oz	Penne
1 tablespoon	15ml	Olive oil
2		Carrots; peeled - julienned
2		Zucchini; trimmed - julienned
3		Green onions - julienned
2 tablespoons	30ml	Chopped basil leaves
1/4 cup	59ml	Whipping cream - whipped
2 tablespoons	30ml	Rice or cider vinegar
		Salt
		Freshly ground blk. Pepper
1/2 teaspoon	2.5ml	Sesame oil
		Radicchio - (optional)
		Fresh basil - (optional)
		Baby zucchini - (optional)

Recipe Instructions

Cook penne in boiling salted water until al dente. Drain well. Toss with olive oil and chill, covered. Cook carrots just until tender-crisp. Chill. At serving time, toss penne with carrots, zucchini, green onions, basil, whipped cream and vinegar. Season to taste with salt and pepper. Stir in sesame oil. Garnish with radicchio, fresh basil leaves and baby zucchini, if desired.

Source:
Cooking Light, Nov/Dec 1994, page 144

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