| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Pasta | 4 | Servings | |
INGREDIENTS
| 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) |
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. Yield: 4 servings (serving size: 2 cups). Posted to MC-Recipe 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.
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