Title: Positano's penne contandino
 Categories: Italian, Pasta, Cheese, Canadian
      Yield: 4 Servings
 
      1 lb Penne rigate
    1/3 c  Olive oil
      2 md Zucchini, thinly sliced
      1 md Onion, finely chopped
    1/2 c  Finely chopped fresh basil
           Salt and pepper
    1/3 lb Goat cheese
    1/2 c  Grated italian parmesan
           Cheese
 
  Cook pasta in salted boiling water according to package directions.
  Meanwhile, add zucchini and onion to hot oil in skillet and cook until
  golden and soft.  Add basil and season with salt and pepper.  Stir in
  drained pasta, then goat cheese and heat until cheese is soft and
  incorporated.  Sprinkle with grated parmesan cheese. From Positano
  Ristorante, 633 Mount Pleasant Rd., Toronto, Ontario. From: "Deborah
  Knhnen"                Date: 02 Jan 97 Meal-Master Format Recipes
  (Mailing List) Ä