Spring Pasta With Walnuts

Recipe Ingredients

8 oz	227g	Uncooked farfalle (bow-tie pasta)
2 oz	56g	Yellow squash - halved lengthwise, (medium)
		And sliced - (abt 1 1/2 cups)
1		Zucchini - halved lengthwise, (medium)
		And sliced - (abt 1 1/2 cups)
2 cups	125g / 4.4oz	Frozen corn kernels
1/2 cup	73g / 2.6oz	Finely-chopped fresh basil
1 cup	146g / 5.1oz	Low-fat ricotta cheese
1/2 cup	118ml	Low-fat buttermilk
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 cups	93g / 3.3oz	Diced seeded tomatoes
1/2 cup	73g / 2.6oz	Chopped walnuts - toasted

Recipe 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 tomatoes; toss gently to coat. Sprinkle with walnuts, and serve immediately.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 239; Sodium: 305 mg; Fat: 7.5 g; Cholesterol: 6 mg; Protein: 12 g; Calcium: 124 mg.

Source:
Advocate Health Care's Recipes for Health at - http://www.advocatehealth.com

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