Feed Me That logoWhere dinner gets done
previousnext


Title: Confetti Penne
Categories: Pasta Vegetable
Yield: 6 Servings

1/2lbPenne
1tbOlive oil
2 Carrots; peeled, julienned
2 Zucchini;trimmed,julienned
3 Green onions, julienned
2tbChopped basil leaves
1/4cWhipping cream; whipped
2tbRice or cider vinegar
  Salt
  Freshly ground blk. pepper
1/2tsSesame oil
  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.

(C) 1992 The Los Angeles Times

previousnext