Recipe for Summer Pasta with Walnuts 
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Yield:
4
Ingredients:
Amount Ingredient
8 oz uncooked farfalle, (bow tie pasta)
2 med yellow squash, (1-1/2 cups)
halved lengthwise and sliced
1 med zucchini, (1-1/2 cups)
halved lengthwise and sliced
2 cup 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 tsp salt
1/4 tsp pepper
1/2 cup diced seeded tomato
1/2 cup chopped walnuts, toasted
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 tomato; toss gently to coat.

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