Summer Pasta With Walnuts

Serving Size : 4
Ingredients

for prepare Summer Pasta With Walnuts

:

Amount	Measure	Ingredient - Preparation Method
8	ounces	uncooked farfalle - (bow tie pasta)
2	medium	yellow squash - (1-1/2 cups)
halved lengthwise and sliced summer pasta with walnuts
1	medium	zucchini - (1-1/2 cups)
halved lengthwise and sliced summer pasta with walnuts
2	cups	fresh corn kernels - (3 ears)
1/2	cup	finely chopped fresh basil
1	cup	low-fat ricotta cheese
1/2	cup	low-fat buttermilk
1/4	cup	grated parmesan cheese
3/4	teaspoon	salt
1/4	teaspoon	pepper
1 1/2	cups	diced seeded tomato
1/2	cup	chopped walnuts - toasted

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.

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