Title: Summer Pasta with Walnuts
Categories: Pasta
Yield: 4 Servings

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)

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).

Recipe By : Cooking Light, Sept. 1995, page 140

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