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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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