Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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