Confetti Penne
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, penne
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
carrots
peeled, julienned |
|
| 2 | each |
zucchini
trimmed, julienned |
|
| 3 | each |
scallions, spring or green onions
julienned |
|
| 2 | tablespoons |
basil
chopped |
|
| ¼ | cup |
heavy whipping cream
whipped |
|
| 2 | tablespoons |
rice vinegar
or cider vinegar |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ½ | teaspoon |
sesame oil
|
|
| 1 | x |
radicchio
optional |
*
|
| 1 | x |
basil
fresh, optional |
*
|
| 1 | x |
zucchini
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, penne
|
|
| 15 | ml |
olive oil
|
|
| 2 | each |
carrots
peeled, julienned |
|
| 2 | each |
zucchini
trimmed, julienned |
|
| 3 | each |
scallions, spring or green onions
julienned |
|
| 3E+1 | ml |
basil
chopped |
|
| 59 | ml |
heavy whipping cream
whipped |
|
| 3E+1 | ml |
rice vinegar
or cider vinegar |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2.5 | ml |
sesame oil
|
|
| 1 | x |
radicchio
optional |
*
|
| 1 | x |
basil
fresh, optional |
*
|
| 1 | 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.
