Summer pasta with walnuts

Yield: 4 Servings

Measure Ingredient
8 ounces Uncooked farfalle -- (bow
\N \N Tie pasta)
2 mediums Yellow squash -- (1-1/2
\N \N Cups)
\N \N Halved lengthwise and
\N \N Sliced
1 medium Zucchini -- (1-1/2 cups)
\N \N Halved lengthwise and
\N \N Sliced
2 cups Fresh corn kernels -- (3
\N \N Ears)
½ cup Finely chopped fresh basil
1 cup Low-fat ricotta cheese
½ cup Low-fat buttermilk
¼ cup Grated Parmesan cheese
¾ teaspoon Salt
¼ teaspoon Pepper
1½ cup Diced seeded tomato
½ cup Chopped walnuts -- toasted
\N \N Basil sprig -- (optional)
\N 2 cups).

Cook pasta in boiling water 8 minutes. Add squash and zucchini; return to a boil, and cook 3 minutes. Add corn; cook an additional 2 minutes. Drain well.

Combine basil and next 5 ingredients (basil through pepper) in a large bowl. Add pasta mixture and tomato; toss gently to coat. Yield: 4 servings (serving size:

Recipe By : Cooking Light, Sept. 1995, page 140 From: Date:

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