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Spring Pasta With Walnuts

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 8 oz 227g Uncooked farfalle (bow-tie pasta)

    2. 2 oz 56g Yellow squash - halved lengthwise, (medium) And sliced - (abt 1 1/2 cups)

    3. 1 Zucchini - halved lengthwise, (medium) And sliced - (abt 1 1/2 cups)

    4. 2 cups 125g / 4.4oz Frozen corn kernels

    5. 1/2 cup 73g / 2.6oz Finely-chopped fresh basil

    6. 1 cup 146g / 5.1oz Low-fat ricotta cheese

    7. 1/2 cup 118ml Low-fat buttermilk

    8. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

    9. 3/4 teaspoon 3.8ml Salt

    10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    11. 1 1/2 cups 93g / 3 1/3oz Diced seeded tomatoes

    12. 1/2 cup 73g / 2.6oz Chopped walnuts - toasted

    Instructions Jump to Ingredients ↑

    1. 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.

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