Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Uncooked farfalle -- (bow
Tie pasta)
2 md Yellow squash -- (1-1/2
Cups)
Halved lengthwise and
Sliced
1 md Zucchini -- (1-1/2 cups)
Halved lengthwise and
Sliced
2 c Fresh corn kernels -- (3
Ears)
1/2 c Finely chopped fresh basil
1 c Low-fat ricotta cheese
1/2 c Low-fat buttermilk
1/4 c Grated Parmesan cheese
3/4 ts Salt
1/4 ts Pepper
1 1/2 c Diced seeded tomato
1/2 c Chopped walnuts -- toasted
Basil sprig -- (optional)

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).

Recipe By : Cooking Light, Sept. 1995, page 140

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