8 oz 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 cup 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 tsp Salt
1/4 tsp Pepper
1 1/2 cup Diced seeded tomato
1/2 cup Chopped walnuts, toasted
Basil sprig, (optional)
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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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