| Confetti Penne
1/2 pound of Penne
1 tablespoon of Olive oil
2 Carrots, peeled, julienned
2 Zucchini, trimmed, julienned
3 Green onions, julienned
2 tablespoons of chopped basil leaves
1/4 cup of Whipping cream; whipped
2 tablespoons of Rice or cider vinegar
Salt
Freshly ground black pepper
1/2 teaspoon of sesame oil
Radicchio (optional)
Fresh basil (optional)
Baby zucchini (optional) |
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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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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