| 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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