Summer pasta with walnuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked farfalle -- (bow |
| Tie pasta) | ||
| 2 | mediums | Yellow squash -- (1-1/2 |
| Cups) | ||
| Halved lengthwise and | ||
| Sliced | ||
| 1 | medium | Zucchini -- (1-1/2 cups) |
| Halved lengthwise and | ||
| Sliced | ||
| 2 | cups | Fresh corn kernels -- (3 |
| 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 |
| Basil sprig -- (optional) | ||
| 2 | cups). | |
Directions
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: