Title: Positano's Penne Contandino
Categories: Italian Pasta Cheese Canadian
Yield: 4 Servings
| 1 | lb | Penne rigate |
| 1/3 | c | Olive oil |
| 2 | md | Zucchini, thinly sliced |
| 1 | md | Onion, finely chopped |
| 1/2 | c | Finely chopped fresh basil |
| | | Salt and pepper |
| 1/3 | lb | Goat cheese |
| 1/2 | c | Grated italian parmesan |
| | | Cheese |
Cook pasta in salted boiling water according to package directions.
Meanwhile, add zucchini and onion to hot oil in skillet and cook until
golden and soft. Add basil and season with salt and pepper. Stir in
drained pasta, then goat cheese and heat until cheese is soft and
incorporated. Sprinkle with grated parmesan cheese. From Positano
Ristorante, 633 Mount Pleasant Rd., Toronto, Ontario. From: "Deborah
Knhnen" Date: 02 Jan 97 Meal-Master Format Recipes (Mailing
List) Ä