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Confetti penne

Yield: 6 Servings

Ingredients:

• 1/2 lb Penne
• 1 tb Olive oil
• 2 Carrots; peeled julienned
• 2 Zucchini;trimmed julienned
• 3 Green onions julienned
• 2 tb Chopped basil leaves
• 1/4 c Whipping cream; whipped
• 2 tb Rice or cider vinegar Salt Freshly ground blk. pepper
• 1/2 ts Sesame oil

Instructions:

Radicchio (optional) Fresh basil (optional) Baby zucchini (optional) 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.

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