Title: Confetti penne
 Categories: Pasta, Vegetables
      Yield: 6 Servings
 
    1/2 lb Penne
      1 tb Olive oil
      2    Carrots; peeled, julienned
      2    Zucchini;trimmed,julienned
      3    Green onions, julienned
      2 tb Chopped basil leaves
    1/4 c  Whipping cream; whipped
      2 tb Rice or cider vinegar
           Salt
           Freshly ground blk. pepper
    1/2 ts Sesame 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.