Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Penne |
| 1 tablespoon | Olive oil |
| 2 \N | Carrots; peeled, julienned |
| 2 \N | Zucchini;trimmed,julienned |
| 3 \N | Green onions, julienned |
| 2 tablespoons | Chopped basil leaves |
| ¼ cup | Whipping cream; whipped |
| 2 tablespoons | Rice or cider vinegar |
| \N \N | Salt |
| \N \N | Freshly ground blk. pepper |
| ½ teaspoon | Sesame oil |
| \N \N | Radicchio (optional) |
| \N \N | Fresh basil (optional) |
| \N \N | 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