Recipe: Confetti Penne

CONFETTI PENNE

1/2 lb penne
1 Tbsp olive oil
2 carrots, peeled, julienned
2 zucchini, trimmed, julienned
3 green onions, julienned
2 Tbsp chopped basil leaves
1/4 cup heavy (whipping) cream, whipped
2 Tbsp rice vinegar or cider vinegar
Salt and freshly ground black pepper
1/2 tsp sesame oil
FOR GARNISH:
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.

TO SERVE:
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.

Servings: 6
Source: The Los Angeles Times