Summer Pasta With Walnuts Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
8 ounces Uncooked farfalle (bow-tie pasta)
2 medium Yellow squash -- halved lengthwise and sliced
1 medium Zucchini -- halved lengthwise and sliced
2 cups Fresh corn kernels
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 cup Diced seeded tomato
1/2 cup Chopped walnuts -- toasted
Basil sprig (optional)

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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.

This recipe from CDKitchen for Summer Pasta With Walnuts serves/makes 4

Recipe ID: 68925

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