Side Pannel
Summer Pasta with Walnuts
Ingredients List
- 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)
Directions
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).
NOTES : Sprinkle with walnuts; garnish with basil sprig, if desired.
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).
NOTES : Sprinkle with walnuts; garnish with basil sprig, if desired.
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