Italian recipes

Summer Pasta With Walnuts

Course : Italian
Source: Cooking Light, Sept. 1995, page 140
Serves: 4

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Ingredients:

8 ounces uncooked farfalle -- (bow tie pasta)

2 medium yellow squash -- (1-1/2 cups) halved lengthwise and sliced

1 medium zucchini -- (1-1/2 cups) halved lengthwise and sliced

2 cups 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 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups diced seeded tomato

1/2 cup chopped walnuts -- toasted

1 bunch basil sprig -- (optional)

Preparation / 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.

Summer Pasta With Walnuts

Ingredients:

Preparation / Directions:

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