Title: Summer Pasta with Walnuts
Categories: Pasta
Yield: 4 Servings

8 oz Uncooked farfalle; (bow tie
-pasta)
2 md Yellow squash; (1-1/2 cups)
Halved lengthwise and sliced
1 md Zucchini; (1-1/2 cups)
Halved lengthwise and sliced
2 c Fresh corn kernels; (3 ears)
1/2 c Finely chopped fresh basil
1 c Low-fat ricotta cheese
1/2 c Low-fat buttermilk
1/4 c Grated Parmesan cheese
3/4 ts Salt
1/4 ts Pepper
1 1/2 c Diced seeded tomato
1/2 c Chopped walnuts; toasted
Basil sprig; (optional)

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: 2 cups).
Posted to MC-Recipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:46:05 -0400

From: TheCookie@aol.com
Serving Ideas : Serve immediately.

NOTES : Sprinkle with walnuts; garnish with basil sprig, if desired.