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60+ Minutes |
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Cooked by: Chef / Last Modified: 6/11/2008 / Base: Vegetables / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
1/2 Pound(s) Penne
1 Tablespoon(s) Olive oil
2 Carrots; peeled, julienned
2 Zucchini;trimmed,julienned
3 Green onions, julienned
2 Tablespoon(s) Chopped basil leaves
1/4 Cup(s) Whipping cream; whipped
2 Tablespoon(s) Rice or cider vinegar
1 Salt
1 Freshly ground blk. pepper
1/2 Teaspoon(s) Sesame oil
1 Radicchio (optional)
1 Fresh basil (optional)
1 Baby zucchini (optional) |
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