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Confetti Penne

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Submitted by oceanside

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

½ 226.8
POUND G PASTA, PENNE
1 15
TABLESPOON ML OLIVE OIL
2 2
EACH EACH CARROTS
peeled, julienned
2 2
EACH EACH ZUCCHINI
trimmed, julienned
3 3
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
julienned
2 3E+1
TABLESPOONS ML BASIL
chopped
¼ 59
CUP ML HEAVY WHIPPING CREAM
whipped
2 3E+1
TABLESPOONS ML RICE VINEGAR
or cider vinegar
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
½ 2.5
TEASPOON ML SESAME OIL
1 1
X X RADICCHIO
optional *
1 1
X X BASIL
fresh, optional *
1 1
X X ZUCCHINI
optional *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 200 22% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 26mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 76% Vitamin C 23%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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