Recipe - Summer Pasta With Walnuts

8 ounce Uncooked farfalle; (bow tie
pasta)
2 md Yellow squash; (1One half cups)
Halved lengthwise and cut or sliced up
1 md Zucchini; (1One half cups)
Halved lengthwise and cut or sliced up
2 cup Fresh corn kernels; (3 ears)
One half cup Finely chopped fresh basil
1 cup Lowfat ricotta cheese
One half cup Lowfat buttermilk
One fourth cup Grated Parmesan cheese
Three fourths teaspoon Salt
One fourth teaspoon Pepper
1 One half cup Diced seeded tomato
One half cup 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 MCRecipe 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.