Recipe for Spring Pasta with Walnuts

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Yield:

Ingredients:

Amount	Ingredient
8 oz	uncooked farfalle (bow-tie pasta)
2 med	yellow squash halved lengthwise,
	and sliced - (abt 1 1/2 cups)
1 med	zucchini halved lengthwise,
	and sliced - (abt 1 1/2 cups)
2 cup	frozen corn kernels
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 tsp	salt
1/4 tsp	freshly-ground black pepper
1/2 cup	diced seeded tomatoes

Instructions:

Instructions: 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 tomatoes; toss gently to coat. Sprinkle with walnuts, and serve immediately.

This recipe yields 4 servings.

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