Summer Pasta with Walnuts
| Yield: | 4 Servings |
| Categories: | Pasta |
| 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) |
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